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water-boiled-fish-recipe

Water Boiled Fish Recipe

A classic Sichuan dish featuring tender fish slices in a spicy, flavorful broth.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Sichuan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 500 g Fish fillets sliced thinly
  • 1 tablespoon Soy sauce
  • 1 tablespoon Cornstarch
  • 1 cup Chicken broth
  • 2 tablespoon Sichuan peppercorns crushed
  • 4 cloves Garlic minced
  • 2 tablespoon Chili bean paste
  • 2 tablespoon Vegetable oil
  • 1 cup Bean sprouts
  • 2 stalks Green onions chopped

Instructions 

  1. 1. Marinate the fish slices with soy sauce and cornstarch for 15 minutes.
  2. 2. Heat the wok and add vegetable oil. Stir-fry garlic and Sichuan peppercorns until fragrant.
  3. 3. Add chili bean paste and stir-fry for another minute.
  4. 4. Pour in the chicken broth and bring to a boil.
  5. 5. Add the marinated fish slices and cook until they turn white and are cooked through.
  6. 6. Add bean sprouts and cook for another 2 minutes.
  7. 7. Garnish with chopped green onions and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Chinese, Fish, Spicy
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