Sichuan Spicy Fish with Numbing Peppercorns

Name: Sichuan Spicy Fish with Numbing Peppercorns
Total time: 45 min
Ingredients: 1 large fish, filleted and sliced whole fish (grass carp or tilapia), about 2 pounds; 1/2 cup sweet potato starch; 1/2 cup vegetable oil; 2 tablespoons Sichuan peppercorns; 15-20 pieces dried red chilies; 4 cloves garlic, minced; 1 inch piece ginger, grated; 4 stalks green onions, chopped; 2 tablespoons Doubanjiang (fermented chili bean paste); 2 tablespoons light soy sauce; 2 tablespoons rice wine; 1 cup chicken stock; 1 teaspoon sugar; to taste salt

A bold and aromatic Sichuan-style fish dish featuring tender fish slices in a fiery chili oil sauce with the distinctive numbing warmth of Sichuan peppercorns. Perfect for those who love complex, layered heat.

45 min

Medium

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Sichuan Spicy Fish with Numbing Peppercorns

Story

This classic Sichuan dish delivers an exciting combination of sensations—sharp heat from dried chilies, electric numbing from Sichuan peppercorns, and the delicate texture of quickly-cooked fish. The sweet potato starch coating creates a silky sauce that clings to each tender slice.

Ingredients

whole fish (grass carp or tilapia), about 2 pounds 1 large fish, filleted and sliced

sweet potato starch 1/2 cup

vegetable oil 1/2 cup

Sichuan peppercorns 2 tablespoons

dried red chilies 15-20 pieces

garlic, minced 4 cloves

ginger, grated 1 inch piece

green onions, chopped 4 stalks

Doubanjiang (fermented chili bean paste) 2 tablespoons

light soy sauce 2 tablespoons

rice wine 2 tablespoons

chicken stock 1 cup

sugar 1 teaspoon

salt to taste

Instructions

Prepare the fish

Have your fishmorning cut the fish in half lengthwise, or do it yourself with a sharp knife. Remove the内脏 and rinse well. Starting from the tail end, slice the fish diagonally into thin pieces about 1/4 inch thick. Pat the slices completely dry with paper towels.

Coat the fish

Place sweet potato starch in a shallow bowl. Lightly coat each fish slice in the starch, shaking off any excess. The coating should be barely visible—this creates that silky texture without being heavy. Set aside while you prepare the sauce.

Create the aromatic base

Heat a wok or large skillet over high heat. Add oil and swirl to coat. Toss in the Sichuan peppercorns and dried chilies, stir-frying for about 30 seconds until they become fragrant and the oil turns reddish. Add the minced garlic, ginger, and half the green onions. Stir for another 30 seconds until aromatic.

Build the sauce

Add the doubanjiang and stir-fry for 1 minute until the paste darkens and becomes aromatic. Pour in the soy sauce, rice wine, and chicken stock. Bring to a gentle simmer and add the sugar. Taste and adjust seasoning with salt.

Cook the fish

Gently add the coated fish slices to the simmering sauce. Use a ladle to spoon the sauce over the fish. Cook for 3-4 minutes until the fish turns opaque and flakes easily. The sauce should thicken slightly from the starch coating. Remove from heat immediately to keep fish tender.

Serve

Transfer the fish to a serving platter, arranging the slices beautifully. Spoon extra sauce over the top and garnish with remaining green onions. Serve immediately while hot, with steamed rice to balance the bold flavors.