Spicy Boiled Fish Slices

March 17, 2025 38 Minutes Medium

Nutritional Information

650 kcal
Calories
50g
Protein
18g
Carbohydrates
38g
Fat
Recipe Hot Dishes
Spicy Boiled Fish Slices

This Spicy Sichuan-Style Grass Carp is a classic dish that never gets old—bursting with bold flavors and a perfect balance of heat and aroma. Fresh grass carp is expertly sliced into tender fillets, marinated with salt, chicken powder, and pepper, then cooked in a rich, five-spice-infused broth. The dish gets its signature depth from fragrant garlic, ginger, dried chilies, and Sichuan peppercorns, while a splash of soy sauce, cooking wine, and sugar enhances the umami richness. Crisp cucumber and leafy greens add freshness, and a final sizzle of hot five-spice oil elevates the dish with an irresistible aroma. Whether you love fiery Sichuan cuisine or crave a comforting fish soup, this recipe delivers tender fish, a clear yet flavorful broth, and a mouthwatering kick of spice. Perfect for impressing guests or enjoying a hearty homemade meal!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Clean and scale the grass carp, which can be done at the fish market.
Step 1
2
Step 2
Make a cut on the head and tail of the fish, and then cut along the spine to remove the fillets. Remove the black membrane inside the fish.
Step 2
3
Step 3
Rinse the fish fillets to remove blood and impurities.
Step 3
4
Step 4
Slice the fish fillets into thin pieces, making sure they are of even thickness. Some people like to keep the fish skin, but it can be hard, so it’s optional.
Step 4
5
Step 5
This is what the sliced fish fillets look like.
Step 5
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Step 6
The other part of the fish has many bones, which can be difficult to cut through. To make it easier, you can use a knife to remove the bones.
Step 6
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Step 7
Rinse the sliced fish fillets thoroughly until the water is clear. This will help the fish soup to be clear and refreshing.
Step 7
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Step 8
Drain the water from the fish fillets and put them in a container. Add a small amount of salt, chicken powder, and pepper, and marinate for about 10 minutes.
Step 8
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Step 9
Clean and prepare the fish bones and tail, which can be used to make a flavorful broth.
Step 9
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Step 10
Marinate the fish bones with salt, chicken powder, and pepper for about 10 minutes.
Step 10
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Step 11
Choose a vegetable to pair with the dish, such as small green vegetables or other leafy greens.
Step 11
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Step 12
Select a small, tender cucumber to add to the dish.
Step 12
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Step 13
Mince the garlic and ginger, and cut the scallions into sections.
Step 13
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Step 14
Cut the dried red chilies into sections.
Step 14
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Step 15
Cut the bean paste into small pieces and set aside.
Step 15
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Step 16
Start making the five-spice oil by heating oil in a pan with eight-star anise, Sichuan peppercorns, bay leaves, cinnamon, and cardamom over low heat until the spices are fragrant and dark in color.
Step 16
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Step 17
Heat the five-spice oil in a wok, add the minced garlic and ginger, and stir-fry until fragrant.
Step 17
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Step 18
Add the dried red chilies and Sichuan peppercorns, and stir-fry until fragrant.
Step 18
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Step 19
Add the marinated fish bones and fish slices, and stir-fry until they are cooked through. Add soy sauce, cooking wine, sugar, and pepper, and stir-fry until the flavors are combined.
Step 19
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Step 20
Add enough water to cover the fish, and add a small amount of five-spice oil and chili oil.
Step 20
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Step 21
Add the sliced cucumber and fish bones, and cook for a short time.
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Step 22
Transfer the cooked fish bones and cucumber to a deep plate.
Step 22
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Step 23
Bring the fish soup to a boil, and add the fish slices one by one. Cook until they are about 70-80% cooked, then remove them from the pot.
Step 23
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Step 24
Transfer the cooked fish slices and fish soup to a bowl, and garnish with scallions.
Step 24
25
Step 25
Heat the remaining five-spice oil in a clean wok, add the remaining dried red chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant.
Step 25
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Step 26
Pour the hot oil over the fish slices, and serve.
Step 26
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Step 27
This dish is a classic and never gets old.
Step 27

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