Boiled Fish Slices
March 17, 2025
10 Minutes
Easy
Nutritional Information
900 kcal
Calories
64g
Protein
50g
Carbohydrates
35g
Fat
This Spicy Sichuan-Style Fish Hot Pot is a showstopper—tender butterfly-cut fish slices, simmered in a rich, aromatic broth with a fiery kick. The dish starts with marinating fresh fish fillets in salt, egg white, and water starch for a silky texture. A homemade knife-cut chili oil—infused with flower pepper and chili—adds deep, smoky heat, while stir-fried cabbage and Tianzhang provide a crisp, savory base. The broth is built with fragrant garlic, ginger, scallions, and Pixian bean paste, simmered with fish bones for extra umami depth. Finished with a sizzling pour of chili oil over fresh aromatics, this dish balances spice, tenderness, and bold flavors. Perfect for those who love fiery, restaurant-quality Sichuan cuisine at home!
Ingredients
Main Ingredients
- fish
- fish bone
- fish head
Secondary Ingredients
- cabbage
- Tianzhang
Sauce and Seasonings
- garlic
- ginger
- scallions
- flower pepper
- chili
- egg white
- water starch
- bean paste
Instructions
0% Complete
1
Step 1
Clean the fish inside and outside, wash the black membrane in the fish cavity, and cut the fish from the back to remove the fillets. Cut the fish into slices, first cutting one knife without cutting off, and then cutting another knife to cut off, presenting a butterfly shape.
2
Step 2
Soak the fish slices in water for about 5 minutes, then drain the water, dry the water, add salt, egg white, and water starch, and marinate for 20 minutes.
3
Step 3
This is the fish bone and fish head cut into blocks.
4
Step 4
Wash the cabbage clean, cut it in the middle, chop the garlic, and cut the ginger and scallions into minced pieces. Separate the scallions into white and green parts. Soak the Tianzhang in water, then boil it in boiling water, remove it, and dry it.
5
Step 5
To make the knife-cut chili: put the flower pepper and chili into a small strainer, heat the oil in a hot pot, and when it is slightly hot, use a spoon to constantly pour the oil on the strainer with the flower pepper and chili. Do not make the fire too big, and constantly pour until the chili turns red and brown.
6
Step 6
The chili has turned red and brown, and the oil color has also deepened. Control the fire to medium, do not make it too big, and it will take some time to make the knife-cut chili. If the oil temperature is too high, the chili will be fried and the flavor will not be fully released. Pour the oil into a large bowl, drain the fried flower pepper and chili, and cut it into segments for later use.
7
Step 7
Use a small amount of the made knife-cut chili oil in the pot, heat it, and then add minced garlic and ginger to explode the fragrance. Then add the cabbage and stir-fry until it is cooked, and put it on a plate.
8
Step 8
Stir-fry the cabbage and Tianzhang and place them at the bottom of the pot.
9
Step 9
Heat the pot, add the previously made oil, and add two spoons of Pixian bean paste. Turn to low heat and stir-fry until fragrant, then add scallions, ginger, and garlic, and continue to stir-fry until the sauce color deepens and the fragrance is fully released. Then add water.
10
Step 10
After the water boils, first add the fish bones and cook for two minutes. Then add the marinated fish slices to the pot, do not move them immediately, wait for a while, and then stir to separate the fish slices. Add salt, sugar, light soy sauce, and old soy sauce (in small amounts), then remove the fish slices and put them in a bowl.
11
Step 11
Remove the fish and put it in a bowl, pour some juice, and add scallions, garlic, and the previously cut knife-cut chili and flower pepper.
12
Step 12
Heat the pot, add the knife-cut chili oil, and burn it. After heating, directly pour it on the garlic and scallions.
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