"Sichuan's underwater inferno—a symphony of sizzle, spice, and sensation."
Spicy Sichuan Water-Boiled Fish
4 servings
doable
45 mins
Ingredients you'll need
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Recipe in a nutshell
Beyond the recipe
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Recipe walkthrough
Spicy Sichuan Water-Boiled Fish
PREP TIME
25 mins
COOK TIME
20 mins
READY IN
45 mins
Custom time
Ingredients
For the base:
- 1.2 lbs Fish Fillets
- 1 no. Egg
- 2 tbsp Shaoxing Wine
- 1 tbsp Cornstarch
- ½ tsp Salt
- 1 tsp Vegetable Oil
For the toppings:
- 0.5 oz. Dried Chili Peppers
- 0.35 oz. Sichuan Peppercorns
- 4 cloves Garlic
- 2 tbsp Vegetable Oil
For the broth:
- 1 inch Ginger
- 2 stalks Scallions
- 2 tbsp Doubanjiang
- 4 cups Chicken Stock
- 1 tbsp Shaoxing Wine
- 1½ tsp Sugar
- ½ tsp Salt
For the garnish:
- ½ cup Vegetable Oil
- 1 bunch Cilantro
CUISNE
Chinese
COURSE
Main
SERVINGS
Four
- We’ll need fish pieces with a generous amount of surface area, as they will shrink during cooking.
- Expect some amount of spattering when pouring the oil into the dish, but it shouldn’t be messy.
Instructions
- To prepare the dish, chop the garlic, roughly slice the ginger, and cut the scallions into 2-inch pieces.
- Now, carefully slice the fish fillet into 1/4″ (1/2 cm) thick pieces, ensuring the knife or cleaver is held at a 45-degree angle. 1
- In a mixing bowl, combine the fish fillet with Shaoxing wine, egg white, cornstarch, and salt.
- Thoroughly mix the ingredients, then drizzle some vegetable oil over them. Keep it aside covered.
- Heat some oil in a wok over low heat. Add the garlic and toss it quickly, then add the dried chili peppers and toss again before adding the Sichuan peppercorns.
- Cook and stir until fragrant, about 2 minutes, then transfer the spices to a plate. Once cooled, roughly chop them.
- Using the same wok over high heat, pour in the chicken stock, ginger, scallions, Doubanjiang, Shaoxing wine, sugar, and salt.
- Bring it to a boil, then let it simmer on low heat for 5 minutes.
- While the broth simmers, heat the oil in a pot to 350–375°F (175–190°C). Look for small bubbles forming around it without any smoke.
- Returning to the broth, use a spider strainer to remove all solids from the broth.
- Carefully place each piece of fish into the broth, one by one. Once all the fish is added, increase the heat and bring everything to a boil.
- Transfer the fish and broth to a heat-proof bowl.
- Sprinkle the chopped aromatic toppings of dried chili peppers, Sichuan peppercorns and garlic on top of the dish.
- Then delicately pour the heated oil evenly over everything. 2
- The oil should be hot enough to sizzle the chili and peppercorns.
- Finish with a garnish of cilantro. Serve immediately with steamed rice.
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Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
What is Doubanjiang, and what can I use instead?
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.
Should the fish fillet be fresh or frozen?
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 fresh fillets aren’t available, you can fillet a whole fresh fish yourself for the best results. Don’t discard the bones — they can be used to make a flavorful fish stock. Simply simmer them with aromatics like ginger, garlic, and green onions to create a rich, umami-packed broth that enhances soups, stews, or sauces.
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, the dish will turn out flavorful and satisfying with either option.
What should I do if the broth is too spicy?
If the broth 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 Broth: If the broth 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 broth, making it feel richer and smoother. Note that the 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 broth 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.
How to event splatter when adding the hot oil?
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 messes.
- 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.
Can I make this dish ahead of time and reheat it?
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. 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 the dish ensuring a fresh, sizzling, and authentic dining experience every time.
How should I store leftovers?
When storing Spicy Sichuan Water-Boiled Fish, let the dish cool to room temperature first. This step is crucial because it prevents moisture from building up, which could alter the texture of the fish, broth, and oil. Once 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. The dish contains some oil, so when reheated it will still retain a bit of its sizzling effect. However, the texture may soften slightly, and the crispiness from the oil is likely to diminish. Despite this, the overall flavor of the Sichuan boiled fish will still be rich and satisfying, with the spices and heat intact.
What is the main flavor profile of beef with bitter melon?
The flavor profile of Bitter Melon and Beef Stir-fry is a delicate balance of contrasting yet complementary tastes. The bitterness of the melon is the star, offering a unique sharpness that might be unfamiliar to some but is highly prized in Chinese cuisine for its health benefits. This bitterness is beautifully offset by the rich, umami-laden beef, which is marinated in a mix of oyster sauce, dark and light soy sauce, Shaoxing wine, and sugar, infusing it with a savory depth and a slight sweetness. The fermented black bean sauce enhances the dish with its pungent, earthy notes, adding a layer of complexity. The dried red chili provides a gentle heat, while the cornstarch slurry helps create a silky sauce that coats the beef with bitter melon.
Together, these elements create a multidimensional dish that features a bold interplay of bitter, salty, savory, slightly sweet, and mildly spicy flavors.
How can I reduce the bitterness of bitter melon?
There are few ways in which you can reduce the bitterness of bitter melon in Bitter Melon and Beef Stir-fry.
- Start by thoroughly removing the seeds and the white pith, as these parts contain much of the bitterness.
- You can also lightly peel the outer skin if desired, though leaving it on is traditional.
- Blanching the thinly sliced bitter melon in salted boiling water for about a minute is another effective way to reduce bitterness, as it draws out some of the compounds responsible for the sharp taste.
- After blanching, immediately rinse the bitter melon under cold running water to stop the cooking process and further mellow its bitterness.
While the bitterness is integral to the beef with bitter melon stir-fry’s character, these techniques can make it more palatable. The richness of the marinated beef, along with the bold flavors of fermented black beans and soy sauce, will balance out the remaining bitterness, creating a harmonious flavor profile.
Can I substitute bitter melon?
Bitter melon is the traditional vegetable in Bitter Melon and Beef Stir-fry; however, you can substitute it with other vegetables like zucchini, eggplant, or even bell peppers if you prefer a milder flavor. Zucchini offers a tender texture and subtle sweetness, while eggplant adds a creamy, slightly earthy note. Bell peppers bring a hint of sweetness and crunch, but they lack the characteristic bitterness of bitter melon, so the overall flavor profile of the dish will change. Keep in mind that these substitutions will alter the dish’s balance, as bitter melon is known for its sharp, bitter contrast to the rich beef and umami-packed fermented black bean sauce.
To maintain some of the flavor complexity of beef with bitter melon stir-fry, you could add a small amount of a mildly bitter green like Chinese broccoli or mustard greens alongside the substitute vegetable.
Can I make this dish beef with bitter melon vegetarian?
Yes, you can make Bitter Melon and Beef Stir-fry vegetarian by replacing the beef with tofu or other plant-based proteins.
- Firm or extra-firm tofu works well, as it holds its shape during stir-frying and absorbs flavors effectively. You can marinate the tofu in a similar sauce mix used for the beef to enhance its flavor.
- Mushrooms such as shiitake or king oyster mushrooms, which offer a meaty texture and rich umami taste.
While the texture will differ from the traditional beef with bitter melon version, these substitutes still pair beautifully with the bitter melon and fermented black bean sauce, maintaining the dish’s depth and balance of flavors. For an extra touch, you might want to add a bit of soy sauce or hoisin sauce to adjust the flavor profile to your taste. This allows you to enjoy a satisfying vegetarian adaptation of the classic dish beef with bitter melon, without compromising on its essential characteristics.
What goes well with bitter melon and beef stir-fry?
Bitter Melon and Beef Stir-fry pairs beautifully with steamed rice, which soaks up the savory, umami-rich sauce and balances the slight bitterness of the melon. The plain rice’s neutral flavor provides a perfect canvas, allowing the complex and bold flavors of the stir-fry to stand out.
For a more substantial meal, consider serving the dish with fried rice, which adds a layer of richness and texture, or stir-fried noodles, which offer a satisfying contrast and enhance the overall heartiness of the meal.
To further complement the dish, add a light vegetable side like stir-fried bok choy, whose crisp texture and mild flavor provide a refreshing counterpoint to the rich beef with bitter melon. Alternatively, a crisp cucumber salad with a tangy dressing can offer a cool, refreshing balance.
For a well-rounded dining experience, you might also include a side of hot and sour soup, which provides a complementary mix of spicy and tangy notes, or some lightly pickled vegetables for an extra burst of acidity and crunch.
These additions not only enhance the flavors and textures of your meal but also create a more varied and satisfying dining experience.
