Sichuan Boiled Fish

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