Doubanjiang, also known as spicy fermented broad bean paste, is a key ingredient in Sichuan cuisine and is essential to creating the bold, complex flavors in dishes like ‘Spicy Sichuan Water Boiled Fish.’ Made from broad beans (fava beans), soybeans, salt, and chili peppers, it undergoes a lengthy fermentation process that gives it a deep, umami flavor with a hint of heat and earthy saltiness. The result is a rich, savory, and slightly spicy paste that enhances the dish’s authentic flavor profile, adding depth and a signature red color to the broth. If you don’t have Doubanjiang, consider these substitutes, though each will vary slightly in flavor and spice:

• Gochujang (Korean red chili paste): It’s slightly sweeter but has a similar thickness and spice level, which works well in recreating the depth of Doubanjiang.
• Chili bean sauce (la doubanjiang): similar to Doubanjiang but milder and more accessible; it offers a less complex but still savory flavor.
• Miso paste with chili oil: Combining miso with chili oil adds some umami and spice, though it won’t match the exact fermented bean flavor.
• Sambal Oelek: A chili paste from Southeast Asia; this will add heat but lack the bean flavor. It’s best when paired with soy sauce for added depth.

While no substitute exactly replicates Doubanjiang’s unique taste, these options can still give your Sichuan boiled fish dish a deliciously close flavor profile.

For ‘Spicy Sichuan Water Boiled Fish,’ using fresh fish fillets with the skin on is often preferred. Skin-on fillets offer several benefits, especially when sliced at a 45-degree angle, as this approach helps the fish hold its shape and stay intact while cooking. When using a fresh fillet, the flesh is naturally firmer, allowing you to slice it extra thin without it falling apart in the broth. The skin adds a richer, more robust flavor and contributes to a slightly springy texture that enhances the overall mouthfeel—something that can diminish in frozen fish. Fresh fish also retains a delicate, fresh flavor, adding depth to the dish, while the skin’s firmness gives a pleasant contrast to the soft texture of the poached fish.

• If you can’t find fresh fillets, you can fillet a fresh whole fish yourself for the best results. If you decide to fillet a fresh fish yourself, don’t discard the bones! You can use them to make a flavorful fish stock, which can enhance future soups, stews, or sauces. Simply simmer the bones with aromatics like ginger, garlic, and green onions for a rich, umami-packed broth.

That said, frozen fillets can absolutely be used and will still yield a delicious meal with great flavor and texture, even if they lack the slightly springy quality of fresh fish. Ultimately, whether you use fresh or frozen, Sichuan boiled fish dish will turn out flavorful and satisfying with either option. 

If the soup for your ‘Spicy Sichuan Water Boiled Fish’ turns out too spicy, there are a few effective ways to balance out the heat without compromising the overall flavor profile. Here’s a detailed approach:

• Add Sweetness: Spiciness can often be balanced by a touch of sweetness. You can add a spoonful of sugar, honey, or even a bit of maple syrup. The sweetness will mellow out the heat and provide a more harmonious balance between the spicy and savory elements. Start with a small amount and taste as you go, as you don’t want the sweetness to overpower the dish.
• Dilute the Soup: If the soup is too fiery, you can dilute it by adding more chicken stock or water. This will reduce the concentration of spices and make the broth milder. Be careful, though—adding too much liquid can alter the flavor, so it’s best to add a little at a time and taste the soup to ensure it doesn’t lose too much depth.
• Incorporate Dairy or Creaminess: Adding a small amount of coconut milk, cream, or milk can help tone down the spiciness. The fat content in these ingredients helps mellow the heat and brings a creamy texture to the soup, making it feel richer and smoother. Keep in mind that coconut milk will add a subtle coconut flavor, so it’s best used if that complements the dish.
• Acid Balance: Sometimes a splash of vinegar or lemon juice can cut through the spice, balancing the overall flavor. The acidity helps tone down the sharpness of the heat in Sichuan boiled fish and brings a fresh note to the dish.
• Adding More Vegetables or Protein: If you have additional vegetables (like mushrooms, tofu, or bell peppers) or more fish, adding them to the pot can absorb some of the spice and distribute the heat more evenly across a greater volume. This is especially useful if you’re serving a larger crowd and don’t want the spice to be overwhelming.
• Serve with a Side of Rice or Noodles: Sometimes, simply serving the spicy soup alongside steamed rice or noodles can help balance out the heat. The starch will absorb some of the spiciness and help tone down the flavor when eaten together.

To prevent messy splattering when adding the hot oil to your ‘Spicy Sichuan Water Boiled Fish,’ it’s important to follow a careful, controlled approach. Here’s how you can do it with minimal splatter:

• Heat the Oil to the Right Temperature: First, ensure that the oil is heated to the correct temperature, which should be between 350°F and 375°F (175°C – 190°C). This temperature allows the oil to be hot enough to sizzle and release a burst of fragrance, which is key to activating the chili and spices. If the oil is too hot, it can splatter more aggressively. If it’s too cool, it won’t achieve the desired effect.
• Use a Deep Spoon or Ladle: When you’re ready to add the oil, use a deep spoon or ladle to scoop up the hot oil. This tool helps to control the flow of oil, allowing for a more precise and slower pour. It also helps minimize the risk of the oil splashing unexpectedly.
• Pour Along the Edge of the Bowl: Rather than pouring the hot oil directly onto the surface of the soup, tilt the serving bowl slightly and carefully pour the hot oil along the edge of the bowl. This method ensures that the oil has a gradual introduction into the broth, preventing a sudden interaction that could cause splatter. By pouring along the edge, the hot oil will gently meet the surface of the fish and broth, reducing the chances of splashing.
• Use a Lid or Shield: If you’re worried about splattering, you can use a lid or shield to protect yourself from any potential hot oil splashes. Hold the lid a few inches above the dish while pouring the oil, or use a splatter guard if you have one. This extra layer of protection ensures that no oil escapes from the bowl and causes burns or mess.
• Pour Slowly and Steadily: Avoid rushing the process. Pour the oil slowly and steadily to ensure it has time to interact with the Sichuan boiled fish and broth evenly. A slow pour also reduces the chance of oil bouncing out of the bowl and splattering. The hot oil should create a sizzling sound as it meets the broth, signaling that the spices are being activated properly.

While ‘Spicy Sichuan Water Boiled Fish’ is best enjoyed fresh to preserve its authentic flavors and textures, you can make some components ahead of time to streamline the cooking process when you’re ready to serve. To start, you can marinate the fish for up to 30 minutes in advance, covering it and storing it in the refrigerator. This allows the fish to absorb the flavors of the marinade while you focus on preparing the rest of the dish. You can also prepare the broth and toppings ahead of time. Simply cook the broth and set aside the garnishes, but avoid cooking the fish or adding the hot oil until just before serving. When you’re ready to enjoy the dish, gently reheat the broth and bring it to a simmer. Add the marinated fish and cook it for a few minutes until the pieces are tender and fully cooked through. Finally, prepare the hot oil fresh just before serving. The sizzling oil is crucial for giving the dish its signature aroma and the dramatic presentation, so it’s best to add it last. By keeping the fish, broth, and hot oil separate until serving, you’ll preserve the vibrant flavors and textures of Sichuan boiled fish ensuring a fresh, sizzling, and authentic dining experience every time.

To store ‘Spicy Sichuan Water Boiled Fish’, first allow the dish to cool to room temperature. This step is crucial because it prevents moisture from building up, which could alter the texture of the fish, broth, and oil. Once the dish has cooled, transfer the entire dish into a large, airtight container. It’s important to use a container that is spacious enough to accommodate all components without overcrowding, as this helps preserve their individual textures and flavors. After transferring the dish to the container, make sure to refrigerate it within two hours of serving to ensure food safety. When you are ready to eat the leftovers, gently reheat the dish on the stovetop over low to medium heat. Stir the dish occasionally to ensure the fish doesn’t break apart during the reheating process. While the hot oil will already be mixed into the dish, it will retain some of its sizzling effect when reheated, though the texture may soften slightly, and the crispiness of the oil might be lost. Despite this, the overall flavor of the Sichuan boiled fish will still be rich and satisfying, with the spices and heat intact.