Fish Filets In Sichuan Spicy Soup Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1/2–3/4 inch thick slices or bite-sized pieces. Place the pieces in a bowl.

Add 1 tsp salt, 1 tsp white pepper, 2 tbs cornstarch, 1 tbs light soy sauce and the egg white to the fish. Gently toss until pieces are evenly coated. Let marinate 15–20 minutes in the refrigerator. The cornstarch and egg white will give the fish a slippery, tender texture when cooked.

Heat a wok or medium saucepan over medium heat. Add 3 tbs vegetable oil and heat until shimmering but not smoking.

Add 1 tbs Sichuan peppercorns and 8 dried red chilies. Fry for 30–45 seconds, stirring, until fragrant and the peppercorns puff slightly. Be careful not to burn the chilies.

Add 2 tbs doubanjiang and stir-fry with the spices for about 1 minute until the oil turns reddish and aromatic.

Add the whites of the 3 scallions (sliced), 4 chopped garlic cloves and 1 tbs julienned ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Stir in 2 tbs chili oil and remove pan briefly from the heat to avoid splatter. Mix to combine the seasoned oil with the paste and aromatics.

Return the pan to medium heat and pour in 4 cups low-sodium chicken or fish stock. Add 1 tbs light soy sauce, 1 tbs Chinese rice wine and 1 tsp sugar. Bring the broth to a gentle boil.

Taste and adjust seasoning with additional salt if needed. Add 1/2 tsp white pepper to the broth for warm pungency.

Add the prepared vegetables: 2 cups bok choy or napa cabbage and 1 cup bean sprouts. Simmer for 1–2 minutes until vegetables begin to soften but remain bright.

Gently slide the marinated fish pieces into the simmering broth in a single layer if possible. Lower the heat to a gentle simmer. Do not boil vigorously; simmering will keep the fish tender.

Cook the fish for 3–5 minutes, depending on thickness, until opaque and just cooked through. Stir gently once or twice to ensure even cooking without breaking the pieces.

If you prefer a slightly thicker soup, stir the 1 tsp cornstarch with 2 tbs cold water to make a slurry and slowly drizzle it into the simmering soup while stirring. Cook 1 minute until the soup slightly thickens.

Turn off the heat and drizzle 1 tsp toasted sesame oil over the soup for fragrance. Stir gently.

Adjust final seasoning with additional salt or white pepper if desired.

Ladle the soup and fish into serving bowls. Sprinkle the green parts of the scallions, 2 tbs chopped cilantro, and the optional thinly sliced fresh red chili over each bowl. For extra heat and aroma, you can drizzle a little additional chili oil on top.