Print

Flavorful Sichuan Spicy Fish with Bold Chili and Peppercorn Sauce

Sichuan spicy fish recipe - featured image
Print Recipe

A quick and easy Sichuan spicy fish recipe featuring tender white fish fillets cooked in a bold chili and peppercorn sauce with numbing heat and aromatic flavors. Perfect for weeknight dinners or impressing guests with authentic Sichuan character.

Ingredients

Scale
  • 1.5 pounds (700 grams) fresh white fish fillets (such as cod, tilapia, or basa)
  • 1 tablespoon Sichuan peppercorns
  • 8–10 dried red chilies, broken in half
  • 3 tablespoons chili oil (Laoganma or homemade preferred)
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 3 stalks green onions, sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Shaoxing wine (optional)
  • 1 teaspoon sugar
  • 1/2 cup (120 ml) chicken or vegetable broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 2 tablespoons vegetable oil

Instructions

  1. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into large chunks (about 2-3 inches). Lightly season with salt and set aside. (5 minutes)
  2. Heat a dry skillet over medium heat. Add Sichuan peppercorns and toast for 1-2 minutes, shaking the pan frequently, until fragrant. Remove from heat and crush gently with a mortar and pestle or back of a spoon. (3 minutes)
  3. In a wok or large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add minced garlic, ginger, dried chilies, and half the sliced green onions. Stir-fry until fragrant but not burnt, about 1-2 minutes. (2 minutes)
  4. Pour in soy sauce, Shaoxing wine, sugar, and broth. Stir to combine and bring to a gentle simmer. (3 minutes)
  5. Carefully nestle the fish chunks into the simmering sauce. Cover and cook for 6-8 minutes, depending on thickness, until fish is opaque and flakes easily. Avoid stirring too much to keep pieces intact. (8 minutes)
  6. Stir the cornstarch slurry to remix, then slowly drizzle it into the sauce while gently stirring. Cook for another 1-2 minutes until sauce thickens slightly and coats the fish. (2 minutes)
  7. Turn off heat and drizzle chili oil over the fish. Sprinkle the crushed Sichuan peppercorns evenly on top, along with the remaining green onions. (1 minute)
  8. Transfer the spicy fish to a serving dish and spoon over any remaining sauce. Serve hot with steamed rice.

Notes

Toast Sichuan peppercorns briefly to release essential oils and flavor. Avoid overheating oil to prevent smoking. Adjust dried chilies and chili oil to control heat level. Use fresh fish for best texture; thaw frozen fish fully and pat dry. Add a splash of broth or water if sauce thickens too fast. Do not overcook fish to keep it tender and flaky.

Nutrition

Keywords: Sichuan spicy fish, chili peppercorn sauce, Sichuan peppercorns, spicy fish recipe, quick dinner, bold flavor, Chinese cuisine

Find it online: https://atomicbite.com/flavorful-sichuan-spicy-fish-recipe-with-bold-chili-peppercorn-sauce-easy-and-perfect/