Boiled Fish in Water
This Sichuan-style boiled fish is a spicy, aromatic dish bursting with bold flavors and tender textures. Fresh fish is expertly sliced and marinated with cornstarch for a silky-smooth finish, while the fish bones and head simmer into a rich, fragrant broth infused with fiery chili sauce, scallions, ginger, and garlic. Crisp blanched cabbage forms the perfect base, topped with succulent fish slices and a final sizzle of hot oil over Sichuan peppercorns and red chili peppers for that signature numbing spice. The result? A mouthwatering harmony of heat, umami, and melt-in-your-mouth fish that’s both comforting and exhilarating. Perfect for spice lovers, this dish showcases authentic Chinese techniques for a restaurant-quality meal at home.
