Sichuan-Style Fish and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This spicy Sichuan-style soup is made with white fish and bean sprouts simmered with chili oil and Sichuan peppercorns.
This spicy Sichuan-style soup is made with white fish and bean sprouts simmered with chili oil and Sichuan peppercorns. The fish stays tender, the sprouts are crisp, and the spicy, tingling broth goes perfectly with rice. It’s just the thing when you’re craving a warming, peppery dinner.
Chinese · 30 minutes to cook
Tips: Add the cod once the broth is boiling, and avoid stirring it for too long so the fish doesn’t break apart.
Tips: Lightly toast the Sichuan peppercorns whole, then crush and add them for a brighter, tingling aroma.
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Ingredients (1 serving)
- Cod — 150 g
- Bean sprouts — 1 handful
- Chicken stock — 250 ml
- Chili oil — 1 Tbsp
- Doubanjiang — 1 Tbsp
- Sichuan peppercorns — 0.5 tsp
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 100 ml