Crispy Sichuan Water-Boiled Fish

Name: Crispy Sichuan Water-Boiled Fish
Total time: 45 min
Ingredients: 250g black cod or cod fillets, sliced thin; 150g fresh bean sprouts; 1/2 sheet tofu skin (dried yuba), soaked and sliced; 5g Sichuan peppercorns; 10g dried red chilies (er jing tiao); 3 cloves garlic, minced; 1 inch ginger, sliced; 3 stalks green onions, chopped; 4 tablespoons vegetable oil; 3 tablespoons chili oil; 1 tablespoon light soy sauce; 500ml chicken stock or water; 1 teaspoon salt; 1/2 teaspoon white pepper; 2 tablespoons cornstarch; 1 small egg white

Tender fish slices swimming in a bold, numbing chili oil broth loaded with bean sprouts and silky tofu skin. This classic Sichuanese dish delivers that perfect balance of heat, freshness, and satisfying textures.

45 min

Medium

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Story

This classic Sichuan dish gets its name from the literal translation of 'water-boiled fish' but don't let that fool you—the bold, aromatic chili oil broth is anything but plain. The secret lies in blooming the aromatics and creating that signature red oil layer that coats every bite.

Ingredients

black cod or cod fillets, sliced thin 250g

fresh bean sprouts 150g

tofu skin (dried yuba), soaked and sliced 1/2 sheet

Sichuan peppercorns 5g

dried red chilies (er jing tiao) 10g

garlic, minced 3 cloves

ginger, sliced 1 inch

green onions, chopped 3 stalks

vegetable oil 4 tablespoons

chili oil 3 tablespoons

light soy sauce 1 tablespoon

chicken stock or water 500ml

salt 1 teaspoon

white pepper 1/2 teaspoon

cornstarch 2 tablespoons

egg white 1 small

Instructions

Season and coat the fish

Place fish slices in a bowl. Add salt, white pepper, and cornstarch. Mix well until the fish looks slightly glazy. Let it rest for 10 minutes—this helps the coating stick and keeps the fish tender during cooking.

Parboil the vegetables

Blanch bean sprouts in boiling water for 30 seconds, then drain. Arrange them in a deep serving bowl. Add the soaked tofu skin strips and spread everything out as a bed for the fish.

Create the aromatic oil base

Heat vegetable oil in a wok over medium-high heat until it starts to shimmer. Add ginger, garlic, and half the Sichuan peppercorns. Stir-fry just until fragrant—about 30 seconds. Pour in the chicken stock, soy sauce, and chili oil. Bring to a gentle simmer.

Poach the fish

Carefully slide the marinated fish slices into the simmering broth. Cook for 2-3 minutes until the fish turns opaque and just cooked through. The liquid should barely bubble—vigorous boiling will make the fish fall apart.

Build the final presentation

Using a slotted spoon, transfer the fish on top of the bean sprouts. Pour the hot broth over everything. Sprinkle the remaining Sichuan peppercorns and dried chilies on top.

Finish with a flourish

Heat a small splash of oil until smoking, then carefully pour it over the topped chilies and peppercorns. You'll hear a satisfying sizzle—this step releases the oils and creates that signature aromatic punch. Garnish with green onions and serve immediately.