Sichuan Boiled Fish Soup
Spicy, numbing fish fillets in a flavorful broth
Ingredients
Instructions
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Marinate the fishIn a bowl, combine the fish slices with Shaoxing wine, 1/2 teaspoon salt, cornstarch, and egg white. Mix gently to coat each slice evenly. Let marinate for 15 minutes in the refrigerator.
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Prepare the aromaticsToast 2 tablespoons of Sichuan peppercorns in a dry pan over medium heat until fragrant, about 1-2 minutes. Remove from heat, let cool, then grind into a powder using a spice grinder or mortar and pestle. Set aside.
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Cook the vegetablesIn a large pot or wok, bring the chicken broth to a boil. Add the napa cabbage and bean sprouts. Cook for 2-3 minutes until vegetables begin to soften. Season with remaining 1/2 teaspoon salt.
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Make the flavor baseIn a separate pan, heat the vegetable oil over medium-high heat. Add the remaining 1 tablespoon of whole Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant. Add the chili bean paste, garlic, and ginger. Stir-fry for another minute until oil turns red.
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Cook the fishCarefully add the marinated fish slices to the boiling broth with vegetables. Gently stir to separate the pieces. Reduce heat to medium and simmer until fish is just cooked through and turns opaque, about 2-3 minutes. Be careful not to overcook the fish.
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Combine and servePour the hot oil with the aromatics and chili bean paste mixture over the soup. This will create a sizzling effect and enhance the flavors. Sprinkle with the ground Sichuan peppercorn powder and garnish with chopped green onions.
Nutritional Information
380
Calories
per serving
32
Protein
g per serving
14
Carbohydrates
g per serving
22
Total Fat
g per serving
3.5
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
920
Sodium
mg per serving
18
Vitamin C
% DV per serving
2.5
Iron
mg per serving
Sichuan Boiled Fish Soup is Also Known As
Shui Zhu Yu, 水煮鱼, Shuizhuyu, Szechuan Water Boiled Fish or Sichuan Water-Cooked Fish
