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Sichuan Spicy Fish | Marion's Kitchen

Name: Sichuan Spicy Fish | Marion's Kitchen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400g (14 oz) white fish fillets, sliced into strips; 1 cup bean shoot; 1 cupsnowpea shoots; 2 spring onions (scallions), finely sliced; 1 tsp sesame seeds; steamed rice or noodles, to serve; Marinade:; 1 tbspcornflour (cornstarch); 1 tsp salt; 1 tbsp Chinese Shaoxing cooking wine; Spicy broth:; 2 tbsp vegetable oil; 3 star anise; 1 cinnamon stick; 1 tspSichuan peppercorns; 6 green cardamom pods; 20 driedred birdseyechillies; 5 garlic cloves, finely chopped; 4cm (1.5″) piece ginger, peeled, finely julienned; 1 tbsp doubanjiangchillipaste*; 2 tsp salted fermented black beans*, soaked in water for 10 minutes; 4 cups fish or chicken stock; 2 tbsp soy sauce; Chillioil topping:; 3 tbspchillioil (try myhomemade chilli oil recipe); 1 tbsp vegetable oil; 10 driedred birdseyechillies

Prep 10m

Cook 15m

Total 25m

This recipe for Sichuan Spicy Fish features tender white fish fillets marinated in a flavorful blend of spices and served in a spicy broth infused with Sichuan peppercorns, chillies, and garlic. Topped with a fiery chilli oil and served with steamed rice or noodles, it's a dish that's sure to impress.