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Easy Sichuan Boiled Fish

Easy Sichuan Boiled Fish (Shui Zhu Yu)

Lin
A quick, restaurant-style Sichuan Boiled Fish using tender Basa fillets, blanched bean sprouts, and a signature sizzling chili oil finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese, Sichuan
Servings 2
Calories 320 kcal

Ingredients
  

  • 400 g Basa Fillets Sliced into thin pieces
  • 300 g Soybean Sprouts Blanched
  • 2 tbsp Pi Xian Doubanjiang
  • 700 ml Water or Broth
  • 2 tbsp Shaoxing Wine For marinade
  • 1 tbsp Cornstarch For marinade
  • 3 tbsp Neutral Oil For sizzling finish

Instructions
 

  • Marinate fish slices with Shaoxing wine, cornstarch, and salt for 10 minutes.
    Slice the Fish AND Velveting: Mix the fish with Shaoxing wine, cornstarch, and salt.
  • Blanch bean sprouts in boiling water for 2 minutes, then drain and place in a serving bowl.
    1. Blanch the Bed of Vegetables
  • Sauté aromatics and Doubanjiang in a wok until the oil is red and fragrant.
    2. Build the Spicy Broth
  • Add water/broth and seasonings; bring to a boil.
    3. Simmer and Season
  • Lower heat and poach fish slices for 1-2 minutes until opaque. Transfer to the serving bowl.
    5. The Sizzling Finish
  • Top with remaining garlic, chilies, and peppercorns. Pour smoking hot oil over the top to finish.
    Sichuan Boiled Fish

Notes

Nutrition (per serving): ~320 kcal. SAFETY: Ensure fish reaches 145°F (63°C). TIPS: Use fresh Sichuan peppercorns for the best 'numbing' sensation. After such a bold meal, a piece of mint gum is a great way to refresh your breath!
Keyword Basa Recipe, Shui Zhu Yu, Sichuan Boiled Fish, Spicy Fish