Spicy Boiled Fish in Chili Oil
A fiery Sichuan classic featuring tender fish slices swimming in a bold, aromatic chili-infused broth, loaded with fresh vegetables and silky glass noodles.
Story
This classic Sichuan dish delivers that perfect balance of tongue-numbing spiciness and deep umami flavor. The key is using a good-quality chili bean paste and fresh, thinly sliced fish that cooks quickly in the fragrant oil.
Ingredients
white fish fillets (tilapia or cod)
1 lb
glass noodles (mung bean noodles)
4 oz
baby bok choy or napa cabbage
4 cups
canola or vegetable oil
1/2 cup
ginger, sliced
2 inches
green onions, chopped
4 stalks
Sichuan chili bean paste
3 tbsp
garlic, minced
4 cloves
salt
1 tsp
chicken powder
1 tsp
Sichuan peppercorns (optional)
1 tsp
Instructions
1
Prep the ingredients
Slice the fish fillets into thin, bite-sized pieces. Soak the glass noodles in hot water until softened, then drain. Trim and wash the vegetables.
2
Blanch the vegetables
Bring a pot of water to a boil. Add the bok choy or cabbage and cook for 2 minutes until just tender. Remove and set aside in a large serving bowl.
3
Cook the fish and noodles
In the same boiling water, add the glass noodles and cook for 3 minutes. Add the fish slices and cook gently for another 2-3 minutes until opaque. Drain and reserve 1 cup of the cooking liquid.
4
Build the flavor base
Heat oil in a wok over medium-high heat. Add ginger, garlic, and scallions. Stir for 30 seconds until fragrant. Add the chili bean paste and cook for another minute until the oil turns red and aromatic.
5
Combine and serve
Pour the reserved cooking liquid into the wok. Season with salt and chicken powder. Bring to a gentle simmer. Add the cooked fish, noodles, and vegetables to the bowl, then pour the hot sauce over everything. Garnish with extra scallions and serve immediately.
