Sichuan Recipe

Sichuan Water-Boiled Fish

Sichuan · Serves 3–4 · 45 minutes

Sichuan water-boiled fish is a ma-la dish of tender fish slices, vegetables, chile oil, Sichuan peppercorn, and a deeply seasoned broth.

Why this dish works

The name can mislead. 水煮 does not mean plain boiled fish in this context. It signals a chile- and peppercorn-heavy preparation with a broth base and hot oil finish.

Recipe at a glance

Item Detail
Serves 3–4
Time 45 minutes
Core technique Velveting and chile-oil finishing
Heat level Hot
Best with Rice and mild vegetables

Ingredients

  • 1.25 lb firm white fish fillets, thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons doubanjiang
  • 4 cups stock or water
  • 2 cups napa cabbage, bean sprouts, or greens
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 10 dried chiles
  • 1 tablespoon Sichuan peppercorn
  • 3 tablespoons neutral oil
  • Scallions and cilantro

Method

  1. Marinate fish with Shaoxing wine and cornstarch.
  2. Blanch or stir-fry vegetables and place them in a serving bowl.
  3. Fry doubanjiang with ginger and garlic until aromatic.
  4. Add stock or water and simmer briefly.
  5. Gently add fish slices and cook until just opaque.
  6. Pour fish and broth over vegetables.
  7. Heat oil with dried chiles and Sichuan peppercorn, then pour over the bowl.

Menu-literacy notes

  • 水煮 / water-boiled: in Sichuan usage, often means chile-oil-rich rather than plain.
  • Fish texture: thin slices cook quickly and should remain tender.
  • Ma-la finish: dried chiles and Sichuan peppercorn create the top aroma.
  • Shared dish: usually ordered as a centerpiece.

Variations and substitutions

  • Use beef slices for water-boiled beef.
  • Use tofu and mushrooms for a vegetarian adaptation.
  • Reduce dried chiles for a milder home version.
  • Use lettuce, bean sprouts, or napa cabbage as the vegetable base.

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