Sichuan Boiled Fish in Fiery Doubanjiang Broth

Why You’ll Love This Recipe

• Silky, tender fish poached just to done in a deeply savory, fiery broth.
• Classic Sichuan flavor: doubanjiang heat, aromatic chilies, and numbing Sichuan peppercorns.
• Fast weeknight technique with restaurant-level results.
• Crunchy Napa and bean sprouts balance the rich, red oil for a complete one-bowl meal.

Grocery List

• Produce: Napa cabbage, mung bean sprouts, garlic, ginger, scallions, cilantro (optional)
• Dairy: None
• Pantry: White fish fillets, Pixian doubanjiang, douchi (optional), dried red chilies, Sichuan peppercorns, Sichuan chili flakes, light soy sauce, Shaoxing wine, chicken stock, sugar, black vinegar (optional), cornstarch, neutral oil, white pepper, kosher salt

Full Ingredients

Fish and Marinade

• 1.5 lb (680 g) skinless white fish fillets (cod, tilapia, swai, catfish, or sole)
• 1 large egg white
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• 1/4 tsp kosher salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1/8 tsp baking soda (optional, for extra tenderness)

Vegetable Base

• 12 oz (340 g) Napa cabbage, cut into 1-inch ribbons
• 8 oz (225 g) mung bean sprouts, rinsed and well-drained
• 2 scallions, whites and greens separated; greens thinly sliced for garnish
• 3 tbsp neutral oil, divided (1 tbsp for vegetables, 2 tbsp for broth)
• 1/2 tsp kosher salt (for vegetables)

Broth and Seasonings

• 3 tbsp Pixian doubanjiang (Sichuan chili broad bean paste)
• 1 tbsp douchi (fermented black beans), rinsed and roughly chopped (optional)
• 6 garlic cloves, minced
• 1-inch piece fresh ginger, thinly sliced (6–8 slices)
• 1–2 tbsp Sichuan chili flakes (to taste)
• 4–6 dried red chilies, halved (optional, for broth)
• 4 cups (960 ml) low-sodium chicken stock or unsalted broth
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce, plus more to taste
• 1 tsp sugar
• 1 tsp Chinese black vinegar (optional, brightness)
• 2 tsp Sichuan peppercorns, toasted and ground
• Optional slurry: 1 tsp cornstarch mixed with 2 tsp cold water

Fiery Chili-Peppercorn Topping and Finishing Oil

• 1/3 cup (80 ml) neutral oil (canola, peanut, or grapeseed)
• 20–25 dried red chilies (Facing Heaven, Tien Tsin, or árbol), cut into 1-inch pieces, seeds shaken out
• 2 tsp whole Sichuan peppercorns, lightly crushed
• 2 garlic cloves, thinly sliced

Optional Garnishes & To Serve

• Scallion greens, thinly sliced
• Small handful cilantro leaves
• 1 tsp toasted white sesame seeds (optional)
• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Slice and velvet the fish

Pop the fish in the freezer for 10–15 minutes to firm up slightly. Slice on a 45-degree bias into 1/4-inch-thick pieces. In a bowl, whisk egg white, Shaoxing wine, light soy, salt, white pepper, cornstarch, and baking soda (if using). Add fish and gently fold to coat. Marinate in the fridge for 15 minutes while you prep everything else.

Step 2: Prep vegetables, chilies, and peppercorns

Rinse and drain the bean sprouts. Cut Napa into 1-inch ribbons. Separate scallion whites and greens. Snip dried chilies into 1-inch pieces and shake out seeds; optionally soak chilies in warm water 10 minutes, then drain and pat very dry (helps prevent burning). Toast Sichuan peppercorns in a dry pan over medium heat 1–2 minutes until fragrant; grind 2 tsp for the broth and reserve 2 tsp whole for the topping.

Step 3: Stir-fry the vegetable base

Heat 1 tbsp neutral oil in a wok or deep skillet over high heat until shimmering. Add Napa and 1/2 tsp salt; stir-fry 2–3 minutes until just wilted. Add bean sprouts and cook 60 seconds more, tossing constantly. Transfer vegetables to a large warmed, deep serving bowl and spread in an even layer (this will catch the broth and fish).

Step 4: Build the red broth with doubanjiang

Return wok to medium heat and add 2 tbsp oil. Stir-fry the doubanjiang 1–2 minutes until the oil runs brick red. Add douchi (if using), garlic, ginger, scallion whites, and chili flakes; stir 30 seconds. Add dried chilies (if using in broth), then pour in stock, Shaoxing wine, light soy, sugar, and black vinegar. Bring to a boil, then reduce to a brisk simmer (about 190–200°F). Stir in the ground Sichuan peppercorns. Taste and adjust salt/soy or add a splash of water if needed.

Step 5: Poach the fish to silky

Keep the broth at a bare simmer—no hard boiling. Add fish slices in two batches, slipping them in one by one and gently nudge apart with chopsticks. Poach 60–90 seconds until opaque and just set; do not overcook. Using a spider or slotted spoon, transfer cooked fish atop the vegetables. Repeat with remaining fish. If you prefer a slightly thicker body, stir the optional cornstarch slurry into the simmering broth and cook 30 seconds.

Step 6: Assemble the bowl

Pour all the hot broth over the fish and vegetables. Pile the dried chili pieces, whole Sichuan peppercorns, and sliced garlic across the surface to form a loose mound. Keep these toppings as dry as possible for best sizzle.

Step 7: Finish with sizzling peppercorn-chili oil

In a small saucepan, heat 1/3 cup neutral oil over medium-high until 360–375°F (shimmering with faint wisps of smoke; a wooden chopstick will bubble on contact). Carefully pour the hot oil evenly over the chili-peppercorn mound—listen for the dramatic sizzle as the aromatics bloom. Garnish with scallion greens, cilantro, and sesame seeds if using. Serve immediately with steamed rice.

Pro Tips

• Slice fish evenly and velvet with egg white and cornstarch for that signature silky texture.
• Fry doubanjiang until the oil turns red—this “red oil” is the flavor foundation.
• Use low-sodium stock and taste before adding more soy; doubanjiang is naturally salty.
• Keep chilies and peppercorns dry so the hot oil sizzles instead of sputtering dangerously.
• Do not boil the fish—poach gently at a bare simmer to avoid toughness.

Variations

• Swap protein: Thinly sliced beef, pork loin, or shrimp cook beautifully with the same method.
• Vegetarian: Use firm tofu slabs and mushrooms (enoki, oyster, or shiitake) in place of fish.
• Greens: Add sliced celery, baby bok choy, or spinach to the vegetable base for extra crunch.

Storage & Make-Ahead

Best enjoyed immediately. You can slice and marinate the fish up to 1 hour ahead and refrigerate. Make the chili-peppercorn topping mixture and toasted peppercorns a day ahead. Leftovers keep 2 days in an airtight container; reheat gently on the stovetop until just warm—do not boil, or the fish will toughen.

Nutrition (per serving)

Approximate: 430 calories; 24 g fat; 12 g carbohydrates; 3 g fiber; 37 g protein; 1350 mg sodium. Values will vary based on ingredients and how much oil/broth you consume.