Sichuan Chinese · China

Boiled Fish with Pickled Chili and Sichuan Peppercorns

Name: Boiled Fish with Pickled Chili and Sichuan Peppercorns
Total time: 25 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 400g fish fillets; 100g pickled chili; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp Sichuan peppercorns; 1 tbsp chili oil; 2 cloves garlic; 1 tsp ginger

A spicy Sichuan dish with fish boiled in a sauce of pickled chili and Sichuan peppercorns.

25 minutes4 servings

Method

Prepare fish fillets, set aside.
Heat oil in pan, sauté garlic and ginger, add pickled chili and Sichuan peppercorns.
Add soy sauce, vinegar, and chili oil, bring to boil.
Add fish, simmer for 5 minutes until cooked through.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood China recipes

Read in another language

More Sichuan Chinese recipes →