Spicy Fish
Hot Dishes

Spicy Fish

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Spicy Fish

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • fish bones 200g
  • fish fillets 200g
The aromatics
  • tofu skin 100g
The sauce & seasonings
  • garlic 3 cloves
  • scallions 2 stalks
  • ginger 10g
  • dried chili peppers 5 pieces
  • Sichuan peppercorns 1 tsp
  • sesame seeds 1 tbsp
  • vegetable oil 3 tbsp
  • egg white 1
  • cornstarch 2 tbsp
  • pickled chili peppers 2 tbsp
  • red oil bean paste 2 tbsp

menu_book Directions

1
Step 1
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.
2
Step 2
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.
3
Step 3
Step 3
Mince the garlic, cut the scallions into segments, slice the ginger, and cut the dried chili peppers into segments.
4
Step 4
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.
5
Step 5
Step 5
Move the fish bones to one side, and stir-fry the ginger slices until fragrant.
6
Step 6
Step 6
Add the pickled chili peppers and red oil bean paste, and stir-fry until fragrant and the oil is red.
7
Step 7
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.
8
Step 8
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.
9
Step 9
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.
10
Step 10
Step 10
Heat the vegetable oil in another wok, add the Sichuan peppercorns, and stir-fry until fragrant.
11
Step 11
Step 11
Add the dried chili pepper segments and stir-fry until fragrant. Be careful not to burn them.
12
Step 12
Step 12
Add the minced garlic and stir-fry until fragrant.
13
Step 13
Step 13
Pour the garlic and chili mixture over the fish fillets.
14
Step 14
Step 14
Sprinkle sesame seeds and scallions on top, and serve.
15
Step 15
Step 15
Finished dish
16
Step 16
Step 16
Finished dish
17
Step 17
Step 17
Finished dish
18
Step 18
Step 18
Finished dish

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