When the vibrant colors of Chinese New Year decorations start to twinkle, my kitchen transforms into a haven for beloved traditions and flavors that burst with energy. One dish that consistently makes an appearance on our celebratory table is this irresistible Sichuan Spicy Fish, a dish that not only captivates the senses but also brings a delightful warmth to the occasion. Picture tender fish fillets floating in a fragrant, spicy broth, bursting with bold spices and crispy vegetables. It’s a true testament to the belief that spicy foods can bring good fortune in the new year!
Whether you’re a spice enthusiast or simply looking to elevate your homemade meals beyond fast food, this recipe offers a straightforward way to create something memorable. And the beauty of this dish lies not just in its flavor but also in its versatility; grilled shrimp or tofu can easily be swapped in for a customized experience. So, roll up your sleeves and get ready to impress your loved ones with this quick-cooking, scrumptious dish that will undoubtedly become a favorite in your culinary repertoire!
Why is Sichuan Spicy Fish a must-try?
Bold flavors: Each bite delivers a delightful punch, thanks to the unique combination of aromatic spices and fresh ingredients.
Quick and easy: This meal comes together in just 30 minutes—perfect for busy weeknights or spontaneous gatherings!
Versatile options: Feel free to substitute fish with shrimp or tofu, catering to different dietary preferences without compromising flavor.
Crowd-pleaser: Whether you’re hosting a celebration or a casual dinner, this dish will impress family and friends, making it a staple in your kitchen.
Cultural significance: Embrace the tradition of lucky foods for Chinese New Year with this recipe, ensuring a joyful and prosperous start to the year!
Comfort food appeal: Featuring tender fish in a comforting, spicy broth, it’s like a warm hug in a bowl—a true feast for the senses.
Sichuan Spicy Fish Ingredients
For the Fish
• White Fish Fillets – The mild flavor serves as a perfect canvas for the bold spices. Substitute with cod, tilapia, or halibut.
• Cornflour (Cornstarch) – Helps create a silky texture when marinating the fish; use arrowroot powder as an alternative.
• Salt – Essential for enhancing flavors; opt for low-sodium options if necessary.
• Chinese Shaoxing Cooking Wine – Deepens the marinade’s flavor; dry sherry is a great substitute or you can omit it for a non-alcoholic option.
For the Broth
• Vegetable Oil – A neutral cooking medium; can swap with any light oil of your choice.
• Star Anise – Infuses an aromatic note; five-spice powder can be used if you’re in a pinch.
• Cinnamon Stick – Adds a touch of warmth; ground cinnamon works in a hurry.
• Sichuan Peppercorns – The star of this dish for a delightful tingle; feel free to leave out for milder flavors.
• Green Cardamom Pods – Introduce an exotic twist; ground cardamom is a handy substitute.
• Dried Red Birdseye Chillies – The main source of heat; adjust according to your spice tolerance or use fresh chillies.
• Garlic & Ginger – Aromatics that build incredible flavor; fresh is best but paste works too.
• Doubanjiang (Chilli Paste) – Packs spiciness and umami; consider chili sauce for a milder option or leave out altogether.
• Black Beans (Fermented) – Adds savory depth; Thai black bean paste can replace this or omit for a different flavor profile.
• Fish or Chicken Stock – Forms the rich broth base; low-sodium stock is always a wise choice.
• Soy Sauce – Provides umami and saltiness; gluten-free soy sauce or tamari are fantastic options here.
• Chilli Oil – Adds flavor and is great for garnishing; you can make your own for added authenticity.
For the Garnish
• Bean Shoots – Offer delightful crunch; other sprouts can be used in their place.
• Snow Pea Shoots – For that sweet, crisp element; substitute with snap peas or baby bok choy if needed.
• Spring Onions (Scallions) – Brings sharpness and color; chives can work if you prefer.
• Sesame Seeds – A nutty garnish; optional for those with seed allergies.
Get ready to impress your loved ones with this Sichuan Spicy Fish, a truly lucky dish to savor during your festive celebrations!
How to Make Sichuan Spicy Fish
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Marinate the Fish: Combine the white fish fillets with cornflour, salt, and Chinese Shaoxing wine in a bowl. Allow it to rest for a few minutes to enhance the flavor and texture.
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Prepare the Broth: In a wok or large pan, heat vegetable oil over medium heat. Add star anise, cinnamon stick, Sichuan peppercorns, green cardamom pods, and dried red birdseye chillies. Sizzle the spices for about a minute, then stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
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Simmer Broth: Pour in the doubanjiang, fermented black beans, fish or chicken stock, and soy sauce. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld beautifully.
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Prep Vegetables: Bring a pot of water to a boil. Add the bean shoots and snow pea shoots, cooking for just 30 seconds. Drain and place the vibrant veggies in a serving bowl for a fresh contrast.
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Cook Fish: Gently add the marinated fish to the simmering broth, cooking for roughly 3 minutes until the fish is opaque and tender. Carefully transfer the fish and broth to the bowl with the vegetables.
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Make Chilli Oil Topping: In the same pan, heat some additional chilli oil along with vegetable oil. Add a few dried chillies and stir-fry briefly, then drizzle this flavorful oil over your dish.
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Serve: Garnish thoughtfully with chopped spring onions and a sprinkle of sesame seeds. Pair your spicy fish with jasmine rice or rice noodles for a complete and satisfying meal.
Optional: Add a squeeze of lime for an extra zing.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sichuan Spicy Fish
Fridge: Store leftovers in an airtight container for up to 2 days. Ensure the fish is completely cooled before sealing to maintain freshness.
Freezer: If you want to freeze the dish, store the cooked Sichuan Spicy Fish in a freezer-safe container. It can be frozen for up to 3 months; just be sure to separate the broth and fish for the best texture when thawing.
Reheating: When ready to enjoy again, thaw in the fridge overnight and reheat gently on the stovetop to avoid overcooking the fish, which gives it an unpleasant texture.
Avoid Room Temperature: For safety, never leave the Sichuan Spicy Fish at room temperature for more than 2 hours; this helps preserve its flavor and quality.
Make Ahead Options
These Sichuan Spicy Fish preparations are perfect for busy home cooks looking to save time during hectic weeks! You can marinate the fish fillets with cornflour, salt, and Chinese Shaoxing wine up to 24 hours in advance; just cover and refrigerate to maintain freshness. Additionally, you can prepare the broth and even the vegetable toppings a day prior, storing everything in airtight containers in the fridge for up to 3 days. When ready to serve, simply reheat the broth until steaming, gently add the marinated fish to cook for about 3 minutes, and toss in the prepped veggies—resulting in a delicious, restaurant-quality dish, all with minimal effort during your busy night!
What to Serve with Sichuan Spicy Fish?
Elevate your meal with delightful pairings that harmonize beautifully with this fiery, flavorsome dish.
- Steamed Jasmine Rice: A fragrant bed for the fish, soaking up the spicy broth and balancing the heat with its gentle taste.
- Rice Noodles: Perfect for slurping, these noodles offer a delightful texture and complement the dish’s rich, savory flavors.
- Stir-Fried Bok Choy: Adds a fresh, green crunch that contrasts with the tender fish and adds a nutritious punch to your meal.
- Cucumber Salad: Light and refreshing, this salad cools the palate between bites, featuring crisp cucumbers tossed in a tangy dressing.
- Garlic Toast: Crunchy and moistened with garlic butter, this bread makes the perfect vessel for savoring every last drop of the broth.
- Chilled Green Tea: A soothing beverage that complements the spice beautifully, enhancing the overall dining experience.
- Sesame Seed Cookies: For a sweet finish, these crisp cookies echo the nutty flavor of the sesame seeds in the dish and satisfy your sweet tooth.
- Fruit Salad with Citrus: Bright and refreshing, a light fruit salad provides a lovely contrast, cleansing the palate with each bite.
- Spicy Kimchi: Adds more tang and spice, allowing adventurous eaters to enjoy an extra layer of flavor that enhances the fish.
- Mango Smoothie: Creamy and sweet, this smoothie will mellow the heat while adding a tropical twist to your meal.
Sichuan Spicy Fish Variations & Substitutions
Feel free to tailor this recipe to suit your taste preferences, dietary needs, or simply to have fun experimenting in the kitchen!
- Seafood-Free: Swap the fish for firm tofu or shrimp for a vegetarian or seafood alternative that doesn’t skimp on flavor.
- Vegetable Boost: Toss in additional veggies like bok choy, mushrooms, or bell peppers for extra texture and nutrition.
- Gluten-Free: Use tamari or gluten-free soy sauce and ensure your chili paste is also gluten-free for safe enjoyment.
- Low-Sodium: Opt for low-sodium vegetable or chicken stock and soy sauce to make this dish heart-healthy.
- Extra Heat: For those who love a kick, add more dried red chillies or drizzle with sriracha before serving.
- Herb Infusion: Garnish with fresh cilantro or basil for an aromatic lift that brightens every bite.
- Spice Twist: Try different spice blends like curry powder or harissa for a unique flavor twist that diverges from tradition.
- Citrus Zing: A squeeze of lime or lemon just before serving brightens the dish, enhancing all those lovely flavors while balancing the heat.
Expert Tips for Sichuan Spicy Fish
Spice Adjustment: Increase or decrease the number of chillies based on your heat tolerance to make the dish approachable for everyone.
Don’t Overcook: Fish should be cooked just until opaque; overcooking can lead to a rubbery texture, diminishing the dish’s appeal.
Fresh Ingredients: Always opt for fresh garlic and ginger to enhance the flavor of the broth. Dried alternatives won’t deliver the same punch.
Proper Marination: Allow the fish to marinate for a few minutes; this step is crucial for achieving a tender texture and robust flavor.
Vegetable Crunch: For the best texture, ensure your bean and snow pea shoots are only blanched briefly; you want them crisp and fresh in the dish.
Serving Style: Serve the Sichuan Spicy Fish immediately after cooking to maintain its vibrant flavors and comforting warmth; it’s best enjoyed fresh!
Sichuan Spicy Fish Recipe FAQs
How do I choose the right fish for this recipe?
Absolutely! When selecting your white fish fillets, aim for a firm and fresh option like cod, tilapia, or halibut, which can hold up well in the spicy broth. Look for fish with a clean smell and clear, bright eyes if purchasing whole fish.
What is the best way to store leftovers?
Store any leftover Sichuan Spicy Fish in an airtight container in the fridge for up to 2 days. Make sure the fish is fully cooled before sealing to keep it fresh and safe to eat.
Can I freeze Sichuan Spicy Fish?
Yes! To freeze, allow the dish to cool completely, then place the cooked fish and broth into a freezer-safe container or bag (it’s best to separate them). This way, you’ll preserve texture and flavor. It can be stored for up to 3 months. When ready to eat, thaw in the fridge overnight and gently reheat on the stovetop.
What if I don’t have Sichuan peppercorns?
Very good question! If you can’t find Sichuan peppercorns, feel free to omit them for a milder flavor, or substitute with a small pinch of five-spice powder to add some warmth without the tingle.
Can I adjust the spice level?
Definitely! The heat can be easily tailored to your liking by adjusting the quantity of dried red birdseye chillies. If you prefer milder heat, start with fewer chillies and taste as you go.
Is this dish suitable for gluten-free diets?
Absolutely, with some modifications! Just use gluten-free soy sauce or tamari instead of regular soy sauce. Additionally, be mindful of certain ingredients like Doubanjiang; make sure to choose a gluten-free variety, if necessary.
Sichuan Spicy Fish: A Lucky Dish for Chinese New Year Celebrations
Ingredients
Equipment
Method
- Marinate the Fish: Combine the white fish fillets with cornflour, salt, and Chinese Shaoxing wine in a bowl. Allow it to rest for a few minutes to enhance the flavor and texture.
- Prepare the Broth: In a wok or large pan, heat vegetable oil over medium heat. Add star anise, cinnamon stick, Sichuan peppercorns, green cardamom pods, and dried red birdseye chillies. Sizzle the spices for about a minute, then stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
- Simmer Broth: Pour in the doubanjiang, fermented black beans, fish or chicken stock, and soy sauce. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Prep Vegetables: Bring a pot of water to a boil. Add the bean shoots and snow pea shoots, cooking for just 30 seconds. Drain and place the vibrant veggies in a serving bowl.
- Cook Fish: Gently add the marinated fish to the simmering broth, cooking for roughly 3 minutes until the fish is opaque and tender.
- Make Chilli Oil Topping: In the same pan, heat some additional chilli oil along with vegetable oil. Add a few dried chillies and stir-fry briefly, then drizzle this flavorful oil over your dish.
- Serve: Garnish thoughtfully with chopped spring onions and a sprinkle of sesame seeds. Pair your spicy fish with jasmine rice or rice noodles for a complete meal.