Szechuan Boiled Fish

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Szechuan Boiled Fish

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Adjust Servings:
1 1/2 pounds Cod Filets Sliced into 2-inch chunks
1 Egg Egg white only
1 tablespoon Mirin
1 teaspoon Ground White Pepper
1/2 teaspoon Cornstarch
Soup Base
1 tablespoon Vegetable Oil
3 cloves Garlic Minced
Size of thumb Ginger Sliced into 4 pieces
5 Arbol Chili
2 tablespoons Szechuan Peppercorns
3 Star Anise
1 Cinnamon Stick
2 tablespoons Szechuan Hot Bean Sauce
3 cups Water
5 Shiitake Mushrooms Each mushroom sliced into 3 pieces
1/2 head Napa Cabbage Sliced into long pieces
2 tablespoons Szechuan Chili Oil
2 sprigs Cilantro

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    Cod filets boiled in a spicy Szechuan peppercorn soup base with shiitake mushrooms and napa cabbage. A great way to warm up!

    • 40 min
    • Serves 2
    • Easy


    • Marinade

    • Soup Base

    • Garnish





    Marinade the fish

    Slice fish into 2-inch chunks, then place in a large mixing bowl.

    In a small bowl, combine the egg white, mirin, ground white pepper and cornstarch. Pour marinade over fish and cover all surfaces of the fish with it. Let it marinade for 20 minutes.


    Cook fish

    Heat a large pot over medium heat. When hot in about 1 minute, add vegetable oil to the pot. Add garlic, ginger, Arbol chilies, Szechuan peppercorns, star anise and cinnamon stick. Stir fry for 2 minutes until fragrant, then add Szechuan hot bean sauce, stirring to combine. Immediately add water, fish and shiitake mushrooms. Turn heat up to high and cook for about 8 minutes until fish is fully cooked (no longer translucent or pink).

    When fish is ready, add napa cabbage and Szechuan chili oil to soup, stirring to combine for 1 minute. Turn off heat and serve fish with broth in a large sharing bowl. Garnish with cilantro and enjoy!

    Rebecca Chan

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