Boiled Fish

Boiled Fish

This Sichuan-style water-boiled fish is a spicy, aromatic delight that brings bold flavors and tender textures to your table. Featuring fresh grass carp, thinly sliced and marinated with egg white, salt, and starch for a silky-smooth finish, the dish is layered with crisp soybean sprouts and soft cucumber for a refreshing contrast. The magic happens when fragrant peppercorns, dried chilies, and savory bean paste are stir-fried into a rich, red oil base, infusing the fish head, bones, and tender slices with deep, numbing heat. Quick cooking ensures the fish stays delicate, while a final drizzle of sizzling hot oil over reserved chilies and peppercorns amps up the aroma. Perfect for spice lovers, this dish balances fiery heat with subtle freshness for an unforgettable meal.

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
grass carp
500g
🥩
fish bones
150g

The aromatics

🧅
soybean sprouts
200g
🧅
cucumber
150g

The sauce & seasonings

🧂
ginger
30g
🧂
garlic
10g
🧂
dried chili
5g
🧂
egg
1
🧂
peppercorns
10g
🧂
bean paste
2 tbsp

Instructions

1. Step 1

Clean and process the grass carp, remove the gills and internal organs, and cut the fish meat into two pieces along the middle fish bone. Cut off the large thorns on the fish body with a slanted knife, and then cut them into fish slices of moderate thickness.

2. Step 2

Slice the ginger, chop the garlic, and break the dried chili into small segments.

3. Step 3

Pour an egg white into the fish slices, add salt, cooking wine, and starch, and mix well. Marinate for 20 minutes.

4. Step 4

Pinch off the roots of the soybean sprouts, wash them clean, and cook them in boiling water with a small amount of salt until they are soft. Remove and place them at the bottom of the container for cooking fish. Cut the cucumber into segments and cook them in boiling water until they are soft. Remove and place them at the bottom of the container.

5. Step 5

Heat a pot over the fire, add oil, and fry the peppercorns for about 2 minutes. Add the dried chili and bean paste, and stir-fry until fragrant and red oil appears. When the chili changes color, remove half of the peppercorns and chili for later use. Add the garlic and ginger to the pot and stir-fry until fragrant. Add the fish head, tail, and fish bones, and stir-fry evenly. Add an appropriate amount of hot water to cover the fish. After the water boils, add the fish slices one by one, and gently stir them with chopsticks. Cook until the fish slices change color and are cooked, about 1-2 minutes.

6. Step 6

Pour the fish slices and fish soup from the pot into a bowl with soybean sprouts and cucumber. Place the reserved peppercorns and chili on top of the bowl and drizzle with hot oil.

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