Sichuan Style Spicy Fish Fillets

Tender fish fillets poached in a fiery and flavorful Sichuan broth, loaded with vegetables and finished with a drizzle of homemade chili oil. A comforting and deeply satisfying meal perfect for a chilly evening.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450

Level

Medium

Yields

4 servings

Cost

£4.09

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Soup

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food•Spicy

Ingredients

Servings

600gFish Fillets(White fish like cod, tilapia, or basa, cut into 2-inch pieces)

£9.00

2tbspNeutral Oil(Vegetable or canola oil)

£0.10

2inchGinger(Peeled and thinly sliced)

£0.30

4clovesGarlic(Minced)

£0.20

2tbspDoubanjiang (Fermented Broad Bean Paste)(Sichuan chili bean paste)

£0.50

10piecesDried Red Chilies(Depending on spice preference, cut in half)

£0.40

1tbspSichuan Peppercorns(Lightly crushed)

£0.60

6cupsChicken Broth(Or vegetable broth)

£1.50

2tbspSoy Sauce

£0.10

1tbspShaoxing Rice Wine(Or dry sherry)

£0.20

1tspSugar

£0.05

To tasteSalt

0.3tspWhite Pepper

£0.05

0.5headNapa Cabbage(Roughly chopped)

£1.00

1packageEnoki Mushrooms(Trimmed)

£1.00

1cupBean Sprouts

£0.50

2tbspCilantro(Roughly chopped, for garnish)

£0.30

2stalksGreen Onions(Thinly sliced, for garnish)

£0.30

To tasteChili Oil(Homemade or store-bought, for serving)

£0.25

Total Cost

£16.35

£4.09 per serving

The Method

1
Heat the neutral oil in a large pot or wok over medium heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
2
Add the doubanjiang, dried red chilies, and Sichuan peppercorns. Stir-fry for 1 minute, until fragrant and the oil turns red.
3
Pour in the chicken broth, soy sauce, Shaoxing rice wine, and sugar. Bring to a boil, then reduce heat to a simmer.
4
Add the Napa cabbage to the broth and simmer for 5 minutes, until slightly softened.
5
Add the enoki mushrooms and bean sprouts and simmer for another 2 minutes.
6
Gently place the fish fillets into the simmering broth. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily.
7
Season the broth with salt and white pepper to taste.
8
Using a slotted spoon, carefully transfer the fish fillets and vegetables to a large serving bowl.
9
Pour the hot broth over the fish and vegetables.
10
Garnish with cilantro and green onions. Drizzle generously with chili oil before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

15g

6% of RDA

Fat

20g

29% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of dried chilies and Sichuan peppercorns to your desired spice level.

For a richer broth, you can add a small piece of rock sugar along with the regular sugar.

Don't overcook the fish, as it will become dry and rubbery. It should be just cooked through.

You can add other vegetables to the broth, such as lotus root, potatoes, or wood ear mushrooms.

Make your own chili oil for an extra layer of flavor.

Cooking Equipment

Large pot or wok

Slotted spoon

Serving bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of dried chilies and Sichuan peppercorns to your desired spice level.

For a richer broth, you can add a small piece of rock sugar along with the regular sugar.

Don't overcook the fish, as it will become dry and rubbery. It should be just cooked through.

You can add other vegetables to the broth, such as lotus root, potatoes, or wood ear mushrooms.

Make your own chili oil for an extra layer of flavor.

Sichuan Style Spicy Fish Fillets

Ingredients

The Method