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How do you cook Sichuan Boiled Fish Fillets?

Total Time：30 minutes Difficulty：Intermediate Servings：Serves 3 Views：0
Sichuan Boiled Fish, also known as ‘Jiangshui Boiled River Fish’, is a famous dish originating from the Sichuan region (including modern-day Chongqing). The dish was invented by people living in the Bashu area. Key tip: the amount of water used to boil the fish should be just enough to cover the fish slices. After cooking, some fish fillets will float on top...
Sichuan Boiled Fish Fillets

Ingredients

  • Bean Sprouts200g
  • Grass Carp500g
  • Dried Red Chili Peppers10g
  • Hot Pot Base30g
  • Water1000ml
  • Cooking Oil54ml
  • Soy Sauce16ml
  • Oyster Sauce16ml
  • Doubanjiang (Chili Bean Paste)20g
  • Sichuan Peppercorns10g
  • White Pepper Powder1g
  • White Sugar2g
  • Chicken Bouillon Powder3g

Instructions

  1. Sichuan Boiled Fish Fillets
    Steps 1
    Purchase all ingredients as listed in the ingredients list.
  2. Sichuan Boiled Fish Fillets
    Steps 2
    Clean and slice the grass carp. Marinate the fish slices with 1 tablespoon of cooking wine, 10 slices of ginger, 1 egg white, and 1 section of green onion. Mix well and let marinate for 20 minutes.
  3. Sichuan Boiled Fish Fillets
    Steps 3
    Heat the wok, then stir-fry the hot pot base and Doubanjiang until fragrant. Add the dried red chili peppers, Sichuan peppercorns, minced garlic, and ginger slices. Continue to stir-fry until aromatic. Add fish head and fish bones, stir-fry, then add soy sauce, cooking wine, sugar, and white pepper powder. Add clear soup (or boiling water) to cover the fish. When the soup boils, add the fish fillets one by one, separate gently with chopsticks. Add bean sprouts and cook briefly (you may also blanch the bean sprouts beforehand and place them in a deep serving bowl). Once the fish turns white and is cooked, turn off the heat and pour everything into a deep bowl.
  4. Sichuan Boiled Fish Fillets
    Steps 4
    Add a mixture of oils into the wok, heat to about 70% hot. Add dried chili segments and Sichuan peppercorns. When the chilies turn reddish-brown and become fragrant, pour the hot oil with spices over the fish fillets.
Sichuan Boiled Fish Fillets Spicy flavor Spicy dishes

Comments (4)

  • Avatar
    Nancy Jones
    As a food lover, I’m always on the lookout for something special, and this didn’t disappoint! The texture was spot on, and the presentation made it even more appetizing. As a food lover, I’m always on the lookout for something special, and this didn’t disappoint! The texture was just right, and the plating made it even more tempting.
  • Avatar
    Jeffrey Morales
    Honestly, I didn’t expect much, but this meal turned out to be fantastic. The portion size was generous and the ingredients tasted fresh. I could really taste the effort put into preparing this food. What surprised me most was how well everything worked together on the plate. The meat was soft and succulent, and even the rice had its own unique flavor. Highly suggest to everyone who appreciates good food! I’ve eaten at many places, but this dish really stands out. The aroma was mouthwatering and the combination of spices was just right—not too overwhelming, but definitely flavorful.
  • Avatar
    Timothy Wood
    As a food lover, I’m always on the lookout for something special, and this didn’t disappoint! The texture was just right, and the presentation made it even more appetizing. This was comfort food at its best. Each ingredient tasted fresh and high quality. The chef clearly knows how to balance flavors. It left me feeling satisfied and wanting to come back.
  • Avatar
    Christopher Cox
    I’ve recommended this to several friends already! The flavors lingered on my palate and I found myself craving more after I finished. Definitely worth the price. From the very first bite, I knew this was something I’d want to order again. The sauce complemented the main dish so well, and the side dishes were cooked to perfection. I’ve eaten at many places, but this dish really stands out. The aroma was mouthwatering and the combination of spices was just right—not too overwhelming, but definitely flavorful.

Good Comments