Sichuan Boiled Fish (水煮鱼)

Sichuan Boiled Fish is a delicious dish hailing from the Sichuan province of China. This flavorful meal features tender white fish fillets gently simmered in a spicy broth infused with Sichuan peppercorns, dried chili peppers, and aromatic ingredients. The dish’s numbing spice and subtle sweetness create a well-balanced taste that is both compelling and delightful. Served with rice, the rich broth is perfect for soaking up, making this a comforting meal for those who enjoy bold flavors.

Ingredients

• 1 lb white fish fillets, such as tilapia or cod
• 1/4 cup sichuan peppercorns
• 6 whole dried red chili peppers
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 2 stalks green onions, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tbsp chinese cooking wine
• 4 cups water
• 2 tbsp vegetable oil
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. In a large pot, bring 4 cups of water to a boil over medium-high heat.
2. Add sichuan peppercorns, whole dried red chili peppers, minced garlic, sliced ginger, and cut green onions to the pot.
3. Reduce the heat to low and simmer for 15 minutes to allow the flavors to infuse the broth.
4. Stir in the soy sauce, chinese cooking wine, sugar, and salt, ensuring they are well combined.
5. Gently add the fish fillets to the broth, making sure they are submerged, and cook for 5-8 minutes until the fish turns opaque and is cooked through.
6. Serve the fish hot, accompanied by steamed rice.

Keywords: Spicy, Comfort Food, Healthy, Main Course, Sichuan Cuisine

Spice Rack: Sichuan Peppercorns, Dried Red Chili Peppers, Garlic, Ginger, Green Onions, Soy Sauce

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