Prepare to embark on a culinary journey that will transport you straight to the heart of Sichuan province with this mind-blowing braised spicy fish recipe. If you're craving a dish that combines explosive flavors, tender fish, and a sauce so addictive you'll want to lick the plate clean, you've hit the jackpot! This isn't just another fish recipe - it's a flavor explosion that will revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sichuan
Serves: 4 servings
Ingredients
- 1 lb fish fillets
- 2 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup vegetable broth
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- 1 tbsp Sichuan peppercorns
Instructions
- Begin by preparing all your ingredients. Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into serving-sized pieces if they are not already cut.
- In a small bowl, combine the chili bean paste, soy sauce, and rice vinegar. Mix well to create a marinade for the fish.
- In a large, deep skillet or a wok, heat a tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the Sichuan peppercorns and stir-fry for about 30 seconds until they become fragrant. Be careful not to burn them.
- Next, add the minced garlic and sliced ginger to the skillet. Stir-fry for another 30 seconds until the garlic is golden and aromatic.
- Reduce the heat to medium and pour in the vegetable broth. Bring the mixture to a gentle simmer.
- While the broth is heating, coat the fish fillets with the marinade you prepared earlier. Ensure each piece is evenly coated.
- Carefully add the marinated fish fillets to the simmering broth. Make sure to arrange them in a single layer for even cooking.
- Cover the skillet with a lid and let the fish braise for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- After the fish is cooked, remove the lid and gently stir in the chopped green onions. Allow them to cook for an additional 2-3 minutes.
- Once everything is well combined and heated through, taste the sauce and adjust the seasoning if necessary. You can add more soy sauce or chili bean paste for extra flavor and heat.
- Serve the braised spicy fish hot, garnished with extra green onions if desired. This dish pairs well with steamed rice or noodles to soak up the delicious sauce.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or sea bass that can withstand braising without falling apart.
- Toast Those Sichuan Peppercorns: Properly toasting the peppercorns is crucial - they should be fragrant but not burnt. This releases their unique numbing and tingling flavor.
- Marinate for Maximum Flavor: Let your fish sit in the marinade for 15-20 minutes before cooking to allow the seasonings to penetrate deeply.
- Control Your Heat: Sichuan cuisine is known for spiciness, but you can adjust the chili bean paste to match your personal heat tolerance.
- Don't Overcook the Fish: Watch your cooking time carefully. Fish should be just cooked through and flaky, which typically takes 10-15 minutes.
- Fresh Ingredients Matter: Use fresh ginger, garlic, and green onions for the most vibrant flavor profile.
- Serve Immediately: This dish is best enjoyed hot, straight from the pan, with steamed rice to soak up the incredible sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 70mg
