A classic Sichuan dish featuring tender fish fillets simmered in a bold chili-oil broth made with Doubanjiang (fermented chili bean paste), dried chilies, and Sichuan peppercorns. Served with vegetables like bean sprouts and cabbage, this dish is fiery, numbing, and deeply aromatic.
Reheating Instructions:
Microwave: Heat on medium-high for 3–4 minutes; stir halfway through
Steamer: Steam for 8–10 minutes to retain fish tenderness
Stovetop: Pour contents into a pot and bring to a gentle boil over medium heat
Serving Suggestions:
Pairs perfectly with steamed rice, flat noodles, or vermicelli
Complement with cold dishes like cucumber salad or seaweed strips
Add extra chili oil or peppercorn powder for a stronger kick