Sichuan-style Boiled Fish
Sichuan-style Boiled Fish is a spicy and flavorful Chinese dish that features tender pieces of fish boiled in a flavorful broth made with Sichuan peppercorns, chili peppers, ginger, garlic, and other aromatics. It is typically served with vegetables such as Chinese cabbage, bean sprouts, and mushrooms, and topped with a generous sprinkling of chopped scallions and cilantro. The heat level of this dish can vary, but it is often quite spicy due to the abundance of chili peppers and Sichuan peppercorns used.
Ingredients
- 1 pound tilapia or catfish fillets, cut into 2-inch pieces
- 2-3 tsp Sichuan peppercorns
- 5-10 dried red chilies, seeds removed and roughly chopped
- 3-4 cloves garlic, minced
- 1/2 inch ginger, minced
- 1/4 cup scallions, chopped
- 2 tbsp vegetable oil
- 2 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 2 tsp sugar
- 4 cups water or fish stock
- 1 handful bean sprouts
- 1/4 cup cilantro, chopped
About the recipe
Cook Time: 25 minutes
Portions: 4-6 servings
Difficulty: Easy