Spicy Fish

Name: Spicy Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: fish bones; fish fillets; tofu skin; garlic; scallions; ginger; dried chili peppers; Sichuan peppercorns; sesame seeds; vegetable oil; egg white; cornstarch; pickled chili peppers; red oil bean paste

March 23, 2025 15 Minutes Advanced

Nutritional Information

650 kcal

Calories

50g

Protein

20g

Carbohydrates

40g

Fat

Recipe Hot Dishes

This Spicy Sichuan Fish with Tofu Skin is a bold and aromatic dish that brings together tender fish fillets, crispy fish bones, and silky tofu skin in a fiery, flavor-packed broth. Marinated with salt, white pepper, and egg white for extra tenderness, the fish is fried to golden perfection before simmering in a rich, spicy sauce made with pickled chili peppers, red oil bean paste, and fragrant aromatics. The tofu skin soaks up the savory-spicy broth, adding a delightful texture. A final sizzling drizzle of garlic-infused chili oil, Sichuan peppercorns, and dried peppers elevates the dish with numbing heat and deep aroma. Topped with scallions and sesame seeds, this dish is a perfect balance of spice, umami, and crunch—ideal for those who love authentic Sichuan flavors. Serve it hot for a mouthwatering meal that’s sure to impress!

Ingredients

Instructions

0% Complete

Step 1

Cut the fish bones and fish fillets into pieces, wash them with clean water, and pat dry with paper towels. Marinate with salt, chicken powder, white pepper powder, cooking wine, egg white, and cornstarch.

Step 2

Soak the tofu skin in cold water for half an hour, then cut it into 4 cm wide pieces. This is used as a side dish, and you can choose your favorite vegetables to pair with it.

Step 3

Mince the garlic, cut the scallions into segments, slice the ginger, and cut the dried chili peppers into segments.

Step 4

Heat the vegetable oil in a wok and fry the fish bones and fish fillets until they are golden brown on both sides.

Step 5

Move the fish bones to one side, and stir-fry the ginger slices until fragrant.

Step 6

Add the pickled chili peppers and red oil bean paste, and stir-fry until fragrant and the oil is red.

Step 7

Add water, cooking wine, white pepper powder, soy sauce, sugar, and spicy base seasoning. Bring to a boil, then reduce the heat to medium and simmer for 12 minutes. Season with salt and chicken powder.

Step 8

Add the tofu skin and cook for 3 minutes. Remove the fish bones and tofu skin from the pot and place them at the bottom of a plate.

Step 9

Reduce the heat to low, and add the fish fillets one by one. Turn up the heat to high, cover the pot, and cook until the fish fillets are white and cooked through. Turn off the heat and serve.