Sichuan Chinese · China

Sichuan-Style Steamed Fish with Pickled Chili and Soy Sauce

Name: Sichuan-Style Steamed Fish with Pickled Chili and Soy Sauce
Total time: 35 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish (about 1.5kg); 200g pickled chili; 50ml soy sauce; 20g ginger, julienned; 10g scallion, chopped; 20ml rice wine; 10g Sichuan peppercorns; 10g garlic, minced

A fragrant and spicy steamed fish dish featuring pickled chili and soy sauce, highlighting Sichuan flavors.

35 minutes4 servings

Method

Rinse fish and pat dry. Score skin with shallow cuts. Season inside with ginger and scallion.
In a bowl, mix pickled chili, soy sauce, rice wine, and Sichuan peppercorns.
Place fish in a steaming dish. Pour chili mixture over fish. Cover with parchment paper.
Steam over boiling water for 15-20 minutes until fish flesh is opaque and flakes easily.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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