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Flavorful Hunan Spicy Fish Recipe Easy Homemade Sichuan Heat Delight

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A fiery Sichuan classic known for its bold, numbing heat and tender fish slices poached in a spicy broth, balanced with fresh veggies and a sizzling chili oil finish.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (tilapia, cod, or bass), thinly sliced
  • 20–25 dried red chili peppers, broken in half (adjust to heat preference)
  • 1 tablespoon Sichuan peppercorns
  • 6 cloves garlic, finely minced
  • 1-inch piece ginger, julienned or minced
  • 3 stalks green onions, chopped (separate white and green parts)
  • 1 cup bean sprouts (optional)
  • 1/4 cup (60ml) vegetable oil
  • 2 cups (480ml) chicken broth or water
  • 2 tablespoons doubanjiang (fermented broad bean paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon sugar
  • Salt to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Rinse and pat dry the fish fillets. Slice thinly into 1/4-inch pieces. Toss with cornstarch mixed with water and set aside for 10 minutes.
  2. Mince garlic, julienne ginger, and chop green onions separating whites and greens. Rinse bean sprouts and set aside.
  3. Heat 2 tablespoons vegetable oil in a wok over medium heat. Add dried chilies and Sichuan peppercorns. Stir for about 2 minutes until fragrant but not burnt. Remove and set aside.
  4. In the same wok, add 2 tablespoons vegetable oil. Sauté garlic, ginger, and green onion whites for 1-2 minutes until aromatic. Stir in doubanjiang and fry for another minute.
  5. Pour in chicken broth or water, soy sauce, Shaoxing wine, and sugar. Bring to a gentle boil.
  6. Add bean sprouts to the broth and cook for 1 minute. Transfer sprouts and broth to a heatproof serving bowl, leaving room for the fish.
  7. Bring broth back to a simmer. Add marinated fish slices in a single layer, gently stirring to separate. Poach for 3-4 minutes until fish turns opaque and tender.
  8. Carefully transfer fish and broth over the bean sprouts in the serving bowl.
  9. Heat 1/4 cup vegetable oil in a small pan until smoking hot. Add toasted chilies and Sichuan peppercorns reserved earlier. Pour sizzling oil over the fish and broth.
  10. Sprinkle chopped green onion tops over the dish and serve immediately with steamed rice.

Notes

Toast dried chilies gently to avoid bitterness. Remove chili seeds to reduce heat if desired. Marinate fish with cornstarch to keep it tender and silky. Pour sizzling chili oil last for authentic aroma and flavor. Use a good exhaust fan or open a window to reduce kitchen smoke.

Nutrition

Keywords: Hunan spicy fish, Shui Zhu Yu, Sichuan peppercorn, spicy fish recipe, Chinese cuisine, poached fish, doubanjiang, chili oil

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