Boiled Fish in Water

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.

38 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
fish meat
200g
🥩
fish bones
50g
🥩
fish head
50g
🥩
fish skin
20g

The aromatics

🧅
cabbage
200g

The sauce & seasonings

🧂
cornstarch
1 tbsp
🧂
scallions
2 pieces
🧂
ginger
1 piece
🧂
garlic
3 cloves
🧂
Sichuan peppercorns
1 tsp
🧂
red chili peppers
5 pieces
🧂
oil
2 tbsp

Instructions

1. Step 1

Step 1
Wash the fish, remove the skin and fish bones.

2. Step 2

Step 2
Shave the fish meat.

3. Step 3

Step 3
Cut the fish bones, fish head, and fish skin into suitable pieces.

4. Step 4

Step 4
Cut the fish meat into slices and marinate with cornstarch for about 10 minutes. If the meat is dry, add a small amount of water.

5. Step 5

Step 5
Prepare scallions, ginger, garlic, Sichuan peppercorns, red chili peppers, and cabbage.

6. Step 6

Step 6
Heat oil in a pot, add the chili sauce and stir-fry until cooked, then add scallions, ginger, and garlic. Add water and bring to a boil. Add fish bones and fish head, and simmer over low heat for 20 minutes. Then add the fish meat and cook for 10 minutes. Blanch the cabbage in boiling water, then place it in a serving dish. Remove the fish from the pot and place it on top of the cabbage. Add scallions, ginger, Sichuan peppercorns, and red chili peppers on top. Heat oil in an empty pot and pour it over the fish to serve.

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