Sichuan Boiled Fish

Name: Sichuan Boiled Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600g white fish fillet, thinly sliced; 1 tsp salt; 1 egg white; 2 tbsp cornflour; 4 tbsp doubanjiang; 5 cloves garlic, minced; 1 tsp ginger, minced; 100ml chilli oil; 500ml chicken stock; bean sprouts 100g; spring onions, Sichuan peppercorn oil and dried chilli to finish

Thinly sliced fish gently poached in fiery chilli oil with Sichuan peppercorns for a distinctive numbing sensation.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Cuisine

Chinese

Ingredients

600gwhite fish fillet, thinly sliced

1 tspsalt

1egg white

2 tbspcornflour

4 tbspdoubanjiang

5 clovesgarlic, minced

1 tspginger, minced

100mlchilli oil

500mlchicken stock

bean sprouts100g

spring onions, Sichuan peppercorn oil and dried chillito finish

Instructions

Marinate fish slices with salt, egg white and cornflour.

Blanch bean sprouts, place in the serving bowl.

Fry doubanjiang, garlic and ginger in oil 2 minutes.

Add stock, bring to simmer. Poach fish slices gently 2–3 minutes.

Pour over bean sprouts. Top with spring onions and dried chilli. Pour sizzling chilli oil over.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

388

Protein

31.5g

Fat

24.6g

Carbs

8.3g

Fiber

0.6g

Sodium

1724mg

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