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Best Easy Sichuan Boiled Fish Recipe

Name: Best Easy Sichuan Boiled Fish Recipe
Total time: 35 min
Yield: 320 g
Ingredients: boneless white fish fillets 24 oz; bean sprouts 2 cups; green onions 4 pieces; garlic cloves 6 cloves; ginger 2 tbsp; Sichuan peppercorns 2 tsp; dried red chilies 12 pieces; soy sauce 2 tbsp; Shaoxing wine 1 tbsp; chicken broth 4 cups; cornstarch 1 tbsp; salt 1 tsp; vegetable oil 3 tbsp

Sichuan boiled fish swims in a fragrant, fiery broth of chilies and Sichuan peppercorns. A high protein, fresh fish dish perfect for a spicy family dinner.

Cook 35 min Difficulty NORMAL 255 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

boneless white fish fillets 24 oz
bean sprouts 2 cups
green onions 4 pieces
garlic cloves 6 cloves
ginger 2 tbsp

Seasonings/Sauce

Sichuan peppercorns 2 tsp
dried red chilies 12 pieces
soy sauce 2 tbsp
Shaoxing wine 1 tbsp
chicken broth 4 cups
cornstarch 1 tbsp
salt 1 tsp
vegetable oil 3 tbsp

Nutrition summary

Carbohydrates 8 g 13%

Protein 32 g 50%

Fat 9 g 37%

Serving size 320g

Cooking steps

1

Slice the fish fillets into bite-sized pieces and gently toss them with cornstarch, Shaoxing wine, and salt, ensuring an even coat for tender texture.
2

In a large wok, heat vegetable oil over medium-high heat until shimmering, then add Sichuan peppercorns and dried red chilies, stirring constantly for 1 minute until fragrant but not burned.
3

Add minced garlic and ginger, sauté for 30 seconds, then pour in chicken broth and soy sauce; bring to a strong simmer.
4

Arrange bean sprouts and chopped green onions in the bottom of a deep serving bowl. Lower heat and carefully poach the fish fillets in the simmering broth, cooking for 3–4 minutes until just opaque and tender.
5

Pour the hot broth and fish over the vegetables in the serving bowl. Scatter extra Sichuan peppercorns and chilies on top for aroma and flavor; serve immediately while sizzling.

Personalized Q&A

Q. What's the key ingredient in this Sichuan boiled fish recipe?

The core ingredient is boneless white fish fillets. Their delicate texture and clean flavor provide the perfect canvas for the aromatic Sichuan peppercorns and spicy chilies, which infuse the dish with its distinctive taste.

Q. Which seasoning brings the signature flavor to the broth?

Sichuan peppercorns are essential for delivering the mouth-numbing, citrusy warmth classic to Sichuan cuisine. They, together with dried red chilies, create the fiery and fragrant broth that defines the dish.

Q. How do I prevent the fish from overcooking and becoming tough?

Keep the broth only at a gentle simmer when poaching the fish fillets, and cook them for 3 to 4 minutes—just until they turn opaque. Overcooking at high heat can make the fish rubbery, so precise timing and moderate heat are key.

Q. What's the protein-to-carb ratio and calorie count per serving?

Each 320g serving contains about 32g protein and 8g carbs, with calories at 255 kcal. Protein makes up 50% of calories, carbs 13%, and fat 37%. This offers a high protein profile with a moderate calorie count.

Best Easy Sichuan Boiled Fish Recipe

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