Sichuan Bean Paste Fish

Sichuan Bean Paste Fish

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!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
fish
500g (whole fish, such as grass carp)

The aromatics

🧅
ginger
50g (thinly sliced)
🧅
scallions
3 stalks (cut into rounds)
🧅
garlic
3 cloves (minced)
🧅
chili peppers
3-4 pieces (fresh or dried)
🧅
Sichuan peppercorns
1 tsp

The sauce & seasonings

🧂
bean paste
2 tbsp (Sichuan-style)
🧂
starch
1 tbsp (for thickening)
🧂
chicken broth
200ml

Instructions

1. Step 1

Step 1
Prepare the fish, ginger, scallions, garlic, chili peppers, Sichuan peppercorns, cooking wine, salt, starch, pepper, and sugar.

2. Step 2

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.

3. Step 3

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.

4. Step 4

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.

5. Step 5

Step 5
Pan-fry until both sides are golden brown, then remove from heat.

6. Step 6

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.

7. Step 7

Step 7
Add dried chili peppers and Sichuan peppercorns and stir-fry for half a minute.

8. Step 8

Step 8
Add a bowl of water along the edge of the wok.

9. Step 9

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.

10. Step 10

Step 10
Once the fish is cooked and the sauce has thickened, remove from heat and serve, including the tail.

11. Step 11

Step 11
Bring the remaining sauce to a boil, add the green and red pepper circles, scallion segments, and water starch to thicken.

12. Step 12

Step 12
Pour the sauce over the fish and sprinkle with scallion flowers.

13. Step 13

Step 13
Serve and enjoy.

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