This Spicy Sichuan Fish is a bit of a twist on Sichuan Boiled Fish, or shui zhu yu. Traditionally, the dish features tender fish poached in a spicy broth loaded with Sichuan peppercorns and dried chillies, followed by a hit of sizzling hot oil to bring everything to life. My version stays true to the bold, punchy flavours, but it’s bit more streamlined, making it easier to whip up on a busy weeknight. It’s fiery, aromatic, and perfect with a bowl of steamed rice to soak up that incredible broth. So, if you’re after a flavour-packed meal with minimal fuss that comes together in less than 30 minutes, this Spicy Sichuan Fish is for you!
Table of Contents
- Spicy Sichuan Fish: Ingredient Breakdown
- Velveting the Fish
- The Heart of Spicy Sichuan Fish: Toban Djan
- Building the Spicy Sichuan Broth: Layers of Flavour
- Taking Spicy Sichuan Fish the Next Level with Chilli Oil
- Customising your Spicy Sichuan Fish
- Want More Fish Recipes?
Spicy Sichuan Fish: Ingredient Breakdown
- Firm white fish fillets: Cod, tilapia, halibut and snapper are all great choices. You want the fish to stay tender, not fall apart in the broth.
- Cornstarch (cornflour): Used for velveting the fish, which creates a smooth, silky texture. It also helps to thicken the broth.
- Shaoxing wine: A small addition but makes a big difference. This Chinese rice wine infuses the fish with a subtle depth that cuts through the heat.
- Vegetable oil: Used for stir-frying and making the chilli oil. No need for anything too fancy here.
- Spring onions: Both the whites and greens are used. They add a sharp freshness to the broth and garnish.
- Garlic and ginger: You can’t skip these—they’re essential to building the aromatic base of the dish.
- Toban djan (chilli bean paste): The backbone of Sichuan dishes. It’s savoury, spicy, and full of umami. You can find it in most Asian supermarkets or online.
- Oyster sauce: Adds a slight sweetness and deep umami to balance the spice.
- Dried chillies: These add the heat, but don’t be afraid to adjust the quantity depending on your spice tolerance. Leave them whole for milder heat or crush them for extra fire.
- Sichuan peppercorns: These bring the famous mala effect—spicy and numbing. It’s a sensation unique to Sichuan food, and once you try it, you’ll know why it’s so addictive!
- Star anise and cinnamon stick: These add a subtle warmth and sweetness that balances out the spice.
Velveting the Fish
This Spicy Sichuan Fish recipe uses a technique called velveting. Velveting is a traditional Chinese cooking technique used to achieve silky, tender meat or fish. It involves marinating the protein in a mixture of cornstarch, rice wine (like Shaoxing), and sometimes egg white, before briefly blanching or stir-frying. This creates a protective barrier around the protein, sealing in moisture and preventing overcooking. The result is meat or fish with a smooth, almost “velvet-like” texture, which absorbs sauces beautifully while retaining its natural tenderness. It’s commonly used for delicate proteins like fish and chicken, and is key in many stir-fry dishes.
In this Spicy Sichuan Fish, you marinate the fish in a mixture of cornstarch, Shaoxing wine and salt, and the result is beautifully tender, silky fish that holds together without becoming rubbery or overcooked. This extra step is worth it—trust me. When you take that first bite of velvety fish, soaking up all the rich broth, you’ll be glad you didn’t skip it.
The Heart of Spicy Sichuan Fish: Toban Djan
If you’ve cooked Sichuan food before, you’re likely already familiar with toban djan. It’s a fermented chilli bean paste made from broad beans and chillies, and it brings an unmistakable flavour to this Spicy Sichuan Fish. It’s salty, spicy, and has a deep umami that really lifts the broth. I use the Lee Kum Kee one, which is available in most Asian supermarket or online. If you’re UK based, it’s also stocked in Ocado.
If you’re new to toban djan, don’t worry—you don’t need much to make a big impact, and it keeps well in the fridge for future use. It’s worth seeking out the real deal rather than using substitutes, but if you’re in a pinch, chilli garlic sauce can work as an alternative in this Spicy Sichuan Fish recipe. It won’t bring the same complexity, but it’ll still pack plenty of punch.
Building the Spicy Sichuan Broth: Layers of Flavour
The broth in this Spicy Sichuan Fish recipe is deceptively simple, but it’s all about layering flavours. First, you fry the aromatics—ginger, garlic, and spring onion whites—to get those flavours going. Then you stir in the toban djan and let it cook for just a minute to release its full potential. This step is key. Frying the chilli bean paste briefly intensifies its flavour and makes the final broth so much more complex.
Next, you add the stock, oyster sauce, and a touch of sugar. Let that simmer for about 10 minutes, giving the flavours time to meld together. The result is a broth that’s rich and spicy, but still balanced. Once the fish goes in, it only takes a couple of minutes to cook through, absorbing all that goodness while keeping its delicate texture intact.
Taking Spicy Sichuan Fish the Next Level with Chilli Oil
One of the best parts of this Spicy Sichuan Fish, without a doubt, is the homemade chilli oil. It’s a final flourish that adds not just heat but also fragrance and complexity. To make it, you gently heat dried chillies, Sichuan peppercorns, star anise, and a cinnamon stick in vegetable oil until everything becomes aromatic. The goal is to release the flavours of the spices without burning them.
When you pour that hot, fragrant oil over the fish and spring onions, you’ll immediately smell the difference. It transforms the dish, taking it from a good fish stew to something deeply satisfying and exciting.
Customising your Spicy Sichuan Fish
Sichuan cuisine is known for its heat, but that doesn’t mean you can’t adjust it to your liking. If you’re not ready for full-blown fiery, there are a few simple ways to tone this Spicy Sichuan Fish recipe down. You can reduce the number of dried chillies, or even remove the seeds before using them. Similarly, cutting down on the toban djan will reduce the heat without sacrificing too much flavour.
On the flip side, if you love the burn, don’t be shy with the chillies. You can even add a touch of chilli oil at the table for an extra kick!
Want More Fish Recipes?
I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this Spicy Sichuan Fish recipe, why not try some of the others in the series?
- Coconut Milk Poached Fish: Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth.
- Fish Katsu Curry: Swapping chicken for fish brings a new lightness and crispiness to the dish. It gets an extra layer of depth from caramelised onions – a small detail that makes all the difference.
- Crispy Sea Bass with Spring Onion and Ginger Oil: Despite only using 4 ingredients, this dish is packed with flavour. And as if that weren’t enough, it’s incredibly easy to make and comes together in less than 20 minutes.
- Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
- Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.
Spicy Sichuan Fish
This Spicy Sichuan Fish is a bit of a twist on Sichuan Boiled Fish, or shui zhu yu. Traditionally, the dish is all about tender fish poached in a spicy broth loaded with Sichuan peppercorns and dried chillies, followed by a hit of sizzling hot oil to bring everything to life. My version stays true to the bold, punchy flavours but is a bit more streamlined, making it easier to whip up when you’re after a flavour-packed meal with minimal fuss. It’s fiery, aromatic, and perfect with a bowl of steamed rice to soak up that incredible broth.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
For the fish:
- 250g fish fillets (any firm-fleshed white fish will work here, e.g. cod, tilapia, halibut and snapper)
- ½ tbsp cornstarch (cornflour)
- ½ tbsp Shaoxing wine
For the broth:
- 1 tbsp vegetable oil
- 1 spring onion, whites and greens separated, thinly sliced
- 2 large garlic cloves, very thinly sliced or minced
- 10g fresh ginger, minced
- 1 tbsp toban djan (aka chilli bean paste, see Notes below for substitutions)
- ½ tbsp oyster sauce
- 1 tsp sugar
- 400ml chicken or fish stock
For the chilli oil:
- 10 dried chillies, cut into bite sized pieces (adjust to taste, see Notes below)
- 1 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 3 tbsp vegetable oil
Instructions
- An important note before you start cooking: once the fish is marinated, this dish comes together in less than 15 minutes, so it’s important to have all your ingredients prepped while the fish is marinating. Moreover, this dish is best served immediately, so have your sides ready!
- Cut the fish diagonally into 1cm-thick slices.
- In a medium mixing bowl, combine the cornstarch, Shaoxing wine and a pinch of salt. Add the fish slices and gently toss to coat.
- Let the fish marinate in the fridge for 20 minutes. This process, called velveting, tenderises the fish, giving it a silky texture.
- Heat the vegetable oil in a wok or sauté pan set over a medium-high heat. Add the spring onion whites, garlic and ginger, and stir-fry for 1 minute, then stir in the toban djan and cook for a further 30 seconds.
- Add the stock, oyster sauce and sugar, then stir to combine and bring to a simmer. Cover, reduce the heat to medium, and simmer for 10 minutes.
- Meanwhile, place the dried chillies, star anise, cinnamon stick, Sichuan peppercorns, and vegetable oil in a small saucepan. Set it aside to heat later.
- After the broth has simmered, add the marinated fish slices. Stir gently to combine, then bring the broth back to a simmer.
- The fish will cook through in just 2 to 3 minutes, and the broth will thicken slightly from the cornstarch in the marinade. Remove the wok from the heat and top with the spring onion greens.
- Heat the saucepan with the chilli oil mixture over medium-high heat until the ingredients start to sizzle and release their fragrance, then immediately pour the hot oil over the spring onions and fish.
- Stir gently to combine then serve immediately. This dish is best enjoyed with steamed rice to soak up the broth, alongside steamed greens for balance.
Notes
- You can find toban djan (chilli bean paste) in most Asian supermarkets, or in the World Foods aisle of larger supermarkets. If you’re in the UK, it’s also available on Ocado. If you can’t find it, chilli garlic sauce makes a good substitute – the flavour won’t be exactly the same, but it will still be delicious!
- To dial down the spice level, you can halve the amount of chilli bean paste, deseed the dried chillies, or simply reduce the number of chillies used.
2 Responses
Hi. What can be substituted for cooking wine?
Hi! In this specific recipe, you can substitute the Shaoxing wine for water since the cornflour is what really matters in the velveting process 🙂