In Chinese Sichuan restaurants worldwide, this Spicy Boiled Fish is one of the most recommended menu dishes by the chef. Chefs know that the entrèe is a real favorite and big seller!
This dish is usually served during Chinese Spring Festivals or other big holidays. It is a symbol of gathering and celebration. If you want to impress your family and friends, serve them this Spicy Boiled Fish. They are going to praise you for it.
My recipe is a bit different from the most traditional way of cooking this dish as I adjust it to the taste that I think best. It is also more suitable to the western way of eating. If you live in the West like me and you still want to learn how to make this popular Sichuan Boiled Fish dish, this recipe is perfect for you!
The way of handling the fish is simplified. But the result of that tender chili fish is absolutely fantastic. This will be perfect to match with a bowl of Jasmine rice or any rice of your choice.
THE FISH
In fact, I think any type of white fish would work. In China, cooks normally use Grass Carp. Some also use Cyprinoid Fish. I would highly recommend fish like Basa (also called Pangasius Bocourti), which I use most of the time (e.g. Mazu’s Sweet and Sour Fish Fillet).
Basa is low in calories and rich in high-quality protein. It’s healthy and it’s a great choice for your diet. You can find it in the Frozen Fish Section in supermarkets. See the picture below.
CHILIES AND SEASONINGS
Here are some of the key Chinese chilies and seasonings I use for the recipe. They are also being used in a lot of other Chinese dishes.
LAOGANMA is a must-have sauce for this recipe as it provides the key taste to this dish. I recommend that you use the kind that has Peanuts and dried Tofu inside. This is my favorite one and it works the best.
I used long Dried Red Chilies which are hotter than the regular Lantern Dried Peppers. See the picture below (LAOGANMA, Chinese 13 Spices Mix, Chili Oil, and Dried Peppers).
VEGETABLES
I use Romaine Lettuce and Carrot in this recipe. You can also use Bok Choy and Bean Sprouts or any vegetable of your choice.
This Sichuan Spicy Boiled Fish makes up a very special weekend dinner. The fish is tender, fresh, and juicy. The spiciness matches the delicacy of the fish and tastes amazing! When you have a special occasion, give this recipe a try! If you prefer Chicken, you can check out my Sichuan Spicy Boiled Chicken recipe.
I hope you enjoy this Chinese Sichuan Spicy Boiled Fish Recipe! It’s my favorite Fish recipe!
MORE SCRUMPTIOUS FISH RECIPES:
Mazu’s Sweet and Sour Fish Fillet
Sumptuous Bouillabaisse Marseilles: French Fish Soup
Chinese Sichuan Spicy Boiled Fish
Ingredients
- 500 g Pangasius Fish Fillets (or any kind of white fish)
- 2 small Romaine Lettuce, sliced (or Bok Choy)
- 100 g Carrot, julienned (or Bean Sprouts)
- 6 long Dry Chili Peppers, cut in small pieces
- 1 tsp Sichuan Peppercorns
- 1 tsp Sesame Seeds
- 1/2 Cup Vegetable Oil (125 ml)
Marinade Sauce
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1 tbsp Chinese Cooking Wine
- 1 Egg White
- 2 tbsp Cornstarch
Fish Sauce
- 2 tbsp Ginger, minced
- 4 large Garlic Cloves, minced
- 3 Spring Onions, chopped (white+light green parts, save dark green parts for the garnish)
- 1 tsp Cumin Powder
- 1 tsp Chinese 13 Spices Mix
- 3 tbsp LAOGANMA (Chinese Spicy Sauce) with Peanuts and Dried Tofu
- 1 tsp Chili Oil
Instructions
- Slice the fish into medium-size pieces and place in a bowl. Add Salt, Black Pepper, and Chinese Cooking Wine. Mix well. Then add the Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 1 hour.
- Prepare the Romaine Lettuce, Carrot, Fish Sauce, and other ingredients in separate bowls.
- Boil a pot of Water, add the Lettuce, Carrot, pinches of Salt, and Vegetable Oil. Cook for 1-2 minutes, drain the water, and place in a serving bowl.
- In a wok, on high heat, bring 6 cups of Water to boil. Turn the heat down to medium-low, add the Fish Fillets one by one into the water. Cook the Fish until it turns milky white and a bit curve. Drain the water and place the Fish on top of the cooked veggies in the serving bowl.
- Spread the Fish Sauce evenly over the top.
- Heat the wok to medium-high. Add 1/2 cup of Vegetable Oil, then add in the Dry Peppers and Sichuan Peppercorns and fry for about 20 seconds. Add the Sesame Seeds.
- Pour all the Oil with Peppers on top of the Fish in the serving bowl. You will see the Oil bubbling.
- Before serving, garnish with dark green parts of the Onions. Ready to enjoy!
Notes
- Remember not to overcook the Fish, as the Fish needs to stay in a very tender texture. When the Fish just turns into a milky white color and in a bit of a curve shape, set the Fish aside immediately.
- If Lao Gan Ma Chili Sauce is not available to you, there is another magic chili sauce that you can use – Chinese Chili Bean Paste (Doubanjiang). The taste is also marvellous.
- When you fry the Peppers in the end, if you are not sure if the temperature of the Oil is hot enough, you can push a chopstick into the oil. When you see bubbles coming up around the edge of the chopstick, the oil is ready.
*This recipe was first published on April 12 2020 and updated on April 15 2021.
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