Sichuan Bean Paste Fish

Name: Sichuan Bean Paste Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: fish; ginger; scallions; garlic; chili peppers; Sichuan peppercorns; bean paste; starch; chicken broth

March 23, 2025 15 Minutes Advanced

Nutritional Information

650 kcal

Calories

45g

Protein

18g

Carbohydrates

38g

Fat

Recipe Hot Dishes

This Sichuan-style pan-fried fish is a bold and aromatic dish that combines tender fish with a spicy, numbing sauce for an unforgettable flavor experience. Marinated with ginger, scallions, and cooking wine, the fish is pan-fried to golden perfection before being simmered in a rich, fiery sauce made with chili peppers, Sichuan peppercorns, and savory bean paste. The sauce is thickened with starch and chicken broth, creating a glossy, umami-packed coating that clings to every bite. Finished with fresh scallions and vibrant pepper circles, this dish balances heat, tang, and sweetness for a truly addictive meal. Perfect for spice lovers, this recipe delivers restaurant-quality taste with crispy-on-the-outside, melt-in-your-mouth fish inside. Serve it hot for a show-stopping dinner that’s sure to impress!

Ingredients

Instructions

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Step 1

Prepare the fish, ginger, scallions, garlic, chili peppers, Sichuan peppercorns, cooking wine, salt, starch, pepper, and sugar.

Step 2

Cut a cross-shaped incision on the fish body, apply a small amount of salt, pepper, and cooking wine, and marinate for 15 minutes.

Step 3

Cut the scallions, ginger, and garlic into circles and set aside. Mix a spoonful of starch with an appropriate amount of chicken broth and water to dissolve.

Step 4

Heat a pan with a small amount of oil, add the marinated fish, and pan-fry over low heat until golden brown on both sides.

Step 5

Pan-fry until both sides are golden brown, then remove from heat.

Step 6

Heat a wok with an appropriate amount of oil, add half of the scallions, ginger, and chili peppers, and stir-fry until fragrant. Add bean paste and stir-fry over low heat until the oil turns red.

Step 7

Add dried chili peppers and Sichuan peppercorns and stir-fry for half a minute.

Step 8

Add a bowl of water along the edge of the wok.

Step 9

Add the pan-fried fish, bring to a boil, then reduce heat to medium-low, add light soy sauce, vinegar, and sugar, and simmer for 10 minutes. Flip the fish halfway through or use a spoon to continuously pour the sauce over the fish to enhance the flavor.