Sichuan Fish Fillet Recipe

Prepare and marinate

Pat fish fillets dry and cut into 1/2"–3/4" thick slices or bite-sized pieces. In a bowl combine egg white, 1 tbsp cornstarch, rice wine, salt, white pepper and 1 tsp vegetable oil. Toss fish gently to coat and let marinate 15–20 minutes while you prepare the sauce and vegetables. The egg white + cornstarch gives a velvety texture when poached.

Blanch bok choy (or napa) and bean sprouts in boiling water for 30–45 seconds until bright and just tender, then drain and arrange in the bottom of a wide shallow serving bowl. If using tofu, warm gently in the same blanching water for 20–30 seconds to heat through. Keep warm.

Build the aromatic base

Heat 3 tbsp vegetable oil in a wok or heavy skillet over medium heat until shimmering. Add lightly crushed Sichuan peppercorns and gently fry for 20–30 seconds until fragrant but not burnt. Add torn dried chilies and optional red chili flakes and stir-fry briefly 30–45 seconds to infuse oil. Add sliced garlic, julienned ginger, and the white parts of the scallions; stir until garlic is fragrant and just turning golden (about 30–45 seconds).

Add doubanjiang and liquids

Add 2 tbsp doubanjiang to the aromatics and stir-fry 30–40 seconds until the oil turns reddish and the paste becomes fragrant. Add light soy sauce, dark soy sauce, Shaoxing wine and the chicken/vegetable stock. Stir to combine and bring to a gentle simmer. Add sugar and 1/2 tsp salt, taste and adjust seasoning.

Thicken and finish broth

When the broth is simmering, stir in the vegetables/tofu in the bowl or keep in the wok — the goal is to have vegetables warmed through. Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and slowly whisk into the simmering broth until slightly thickened (about 1 minute). Remove from heat and stir in sesame oil and the green parts of the scallions.

Poach the fish

Bring the sauce back to a gentle simmer over medium heat. Add the marinated fish pieces in a single layer, gently stirring once to separate them. Poach just until the fish turns opaque and flakes easily — about 2–4 minutes depending on thickness. Avoid boiling vigorously so fish stays tender.

Assemble in serving bowl

Carefully transfer the fish and sauce over the bed of vegetables/tofu in the serving bowl, ensuring an even distribution of broth, fish and aromatics. Sprinkle chopped cilantro over the top.

In a small saucepan, heat 3 tbsp neutral oil until very hot but not smoking. If using, add the additional crushed Sichuan peppercorns to the hot oil for 10–15 seconds to bloom, then immediately pour the hot oil evenly over the surface of the assembled dish — this sizzles the aromatics and releases additional fragrance. Serve immediately with steamed rice.