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Sichuan Boiled Fish
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
1
Marinate fish slices with salt, egg white and cornflour.
2
Blanch bean sprouts, place in the serving bowl.
3
Fry doubanjiang, garlic and ginger in oil 2 minutes.
4
Add stock, bring to simmer. Poach fish slices gently 2–3 minutes.
5
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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