Sichuan-Style Fish Rice Bowl recipe - ingredients, nutrition and when to eat it
White fish and bean sprouts are cooked in a numbing, spicy broth flavored with Sichuan peppercorns and chili oil, then served with rice.
White fish and bean sprouts are cooked in a numbing, spicy broth flavored with Sichuan peppercorns and chili oil, then served with rice. The fragrant spices, tender fish, and crisp bean sprouts make it a satisfying choice for lunch or dinner.
Chinese · 30 minutes to cook
Tips: Add the Sichuan peppercorns near the end for a brighter aroma, rather than simmering them for a long time from the start.
Tips: After adding the fish, avoid stirring too often so it stays in pieces.
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Ingredients (1 serving)
- Cod — 150 g
- Bean sprouts — 1 handful
- Rice (white) — 1 bowl
- Chili oil — 1 Tbsp
- Sichuan peppercorns — 0.5 tsp
- Doubanjiang — 1 Tbsp
- Garlic — 2 pc
- Ginger — 1 piece
- Scallions — 0.3 pc
- Chicken stock — 250 ml
- Soy sauce — 1 tsp
- Salt — 0.2 tsp
- Vegetable oil — 1 tsp