Sichuan Boiled Fish
Tender slices of white fish poached in a fragrant, numbing-spicy broth speckled with bright green vegetables and crunchy chilies. The result is a bold, layered dish that balances heat, savory depth, and silky texture.
1 lb white fish fillets, skinless, cut into 1-inch slices
4 cup chicken stock
2 tbsp doubanjiang
½ oz dried red chilies, halved lengthwise, seeds removed
1 tbsp sichuan peppercorns, lightly crushed
6 clove garlic, thinly sliced
2 tbsp ginger, julienned
4 stalk green onions, cut into 2-inch pieces, whites and greens separated
3 cup napa cabbage, roughly chopped
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp sugar
1 tsp salt
2 tbsp cornstarch, mixed with 2 tbsp cold water into a slurry
¼ cup vegetable oil
1 tsp sesame oil
¼ tsp ground white pepper
2 tbsp chili oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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