Name: Schezuan style spicy boiled fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds white fish fillets ((tilapia, cod, or any other firm white fish)); 4 cups fish stock (or vegetable stock); 4 tablespoons Schezuan peppercorns; 4 dried chili peppers ((adjust according to your spice preference)); 4 cloves garlic (minced); 2 inches ginger (fresh sliced); 2 tablespoons soy sauce; 2 tablespoons Shaoxing wine ((or dry sherry)); 1 tablespoon vegetable oil; 1 tablespoon cornstarch ((optional, for thickening the broth)); Assorted vegetables ((such as bean sprouts, cabbage, and mushrooms)); Salt (to taste); Fresh cilantro (or green onions, for garnish)

Schezuan style spicy boiled fish

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Schezuan style spicy boiled fish is a Chinese dish that typically consists of tender fish fillets, usually a white fish like tilapia or cod, that are boiled in a fragrant and spicy broth infused with Schezuan peppercorns, chili peppers, garlic, ginger, and various other seasonings.It is often served with an assortment of vegetables like bean sprouts, cabbage, and mushrooms, which add freshness and texture.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Chinese

Calories: 314

Ingredients Method Nutrition

Ingredients

2 pounds white fish fillets (tilapia, cod, or any other firm white fish)
4 cups fish stock or vegetable stock
4 tablespoons Schezuan peppercorns
4 dried chili peppers (adjust according to your spice preference)
4 cloves garlic minced
2 inches ginger fresh sliced
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon vegetable oil
1 tablespoon cornstarch (optional, for thickening the broth)
Assorted vegetables (such as bean sprouts, cabbage, and mushrooms)
Salt to taste
Fresh cilantro or green onions, for garnish

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Method

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced ginger, Schezuan peppercorns, and dried chili peppers. Sauté them for a minute or until fragrant.
Pour in the fish or vegetable stock, soy sauce, and Shaoxing wine. Bring the mixture to a boil and let it simmer for about 10 minutes to allow the flavors to meld together.
While the broth is simmering, prepare the fish fillets by cutting them into bite-sized pieces. Season the fish with salt to taste.
Add the fish fillets to the simmering broth and cook for 3-5 minutes or until the fish is cooked through and opaque. Be careful not to overcook the fish, as it may become too soft.
If desired, you can thicken the broth by mixing cornstarch with a little water to make a slurry. Gradually add the slurry to the boiling broth while stirring continuously until the desired consistency is reached.
Add the assorted vegetables to the pot and cook for an additional 2-3 minutes until they are tender-crisp.
Once cooked, remove the pot from heat. Serve the Schezuan style spicy boiled fish in bowls, garnished with fresh cilantro or green onions.
Serve with steamed rice or noodles.

Nutrition

Calories: 314kcalCarbohydrates: 12gProtein: 53gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 113mgSodium: 1400mgPotassium: 1085mgFiber: 3gSugar: 1gVitamin A: 197IUVitamin C: 1mgCalcium: 149mgIron: 3mg

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Schezuan style spicy boiled fish