Sichuan Boiled Fish recipe - ingredients, nutrition and when to eat it
Sichuan boiled fish is a dish from Sichuan made by cooking white-fleshed fish with doubanjiang, chilies, and Sichuan peppercorns until tender and juicy.
Sichuan boiled fish is a dish from Sichuan made by cooking white-fleshed fish with doubanjiang, chilies, and Sichuan peppercorns until tender and juicy. Adding mung bean sprouts and bok choy brings a crisp texture between the spicy bites, making it perfect for evenings when you crave a fiery meal.
Chinese · 35 minutes to cook
Tips: Coating the cod lightly with starch helps keep the flesh from falling apart and allows it to absorb the sauce.
Tips: Sichuan peppercorns can turn bitter if fried too long, so warm them briefly at the end to bring out their aroma.
Tips: Avoid overcooking the mung bean sprouts and bok choy so they stay crisp.
Tips: To make it less spicy, remove the seeds from the dried chilies and use a little less doubanjiang.
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Ingredients (1 serving)
- Cod fillet — 160 g
- Mung bean sprouts — 100 g
- Bok choy — 1 pc
- Doubanjiang — 1 Tbsp
- Dried chili pepper — 2 pc
- Sichuan peppercorns — 1 tsp
- Cooking oil — 1 Tbsp
- Garlic — 3 pc
- Ginger — 1 clove
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Potato starch — 1 Tbsp
- Salt — 0.3 tsp
- Water — 1 cup