Sichuan Boiled Fish

Sichuan Boiled Fish is a spicy, aromatic dish featuring tender fish fillets cooked in a fragrant broth, perfect for a midnight snack. Infused with bold Sichuan flavors, this dish is both satisfying and protein-rich.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Rice wine (Shaoxing wine) - 1 tablespoon
• Cornstarch - 2 tablespoons
• Salt - 1/2 teaspoon
• Water - 500 milliliters
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 5-6 pieces
• Ginger (sliced) - 1 tablespoon
• Garlic (minced) - 3 cloves
• Spring onions (chopped) - 2 stalks
• Soy sauce - 2 tablespoons
• Chili oil - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Bok choy (or other greens) - 100 grams

Steps

1. In a bowl, marinate the white fish fillets with rice wine, cornstarch, and salt for about 10 minutes.
2. In a pot, bring 500 ml of water to a boil, then add the marinated fish fillets and cook for 3-4 minutes until just opaque. Remove the fish and set aside.
3. In the same pot, add Sichuan peppercorns, dried red chilies, ginger, garlic, and spring onions. Cook for 2-3 minutes until fragrant.
4. Add soy sauce and bring to a simmer. Then add the bok choy and cook for another 2 minutes.
5. Return the cooked fish to the pot and gently stir to combine, allowing it to heat through for another minute.
6. In a separate small pan, heat vegetable oil until hot, then pour over the fish and broth mixture to create a sizzling effect.
7. Serve hot, garnished with additional spring onions and drizzled with chili oil.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein to support muscle growth and repair.
• Rich in omega-3 fatty acids from fish, promoting heart health.

Tags