Sichuan Spicy Fish is one of those dishes that stops you mid-bite. The broth is numbing, spicy, and deeply savory all at once, and the fish comes out silky and tender every single time. I made this on a rainy Tuesday when I was craving something bold and restaurant-worthy, and my teenagers actually asked for seconds. That told me everything I needed to know.
What makes this Sichuan Spicy Fish recipe work is the layering. Doubanjiang, fermented black beans, whole spices, and a hit of fresh chili oil come together in a broth that genuinely tastes like it took hours. It did not. From marinade to table, you are looking at 30 minutes. Twenty-five grams of protein per serving, adjustable heat, and a gluten-free swap that actually works.
Table of Contents
Ingredients for Sichuan Spicy Fish
I have made this Sichuan Spicy Fish more times than I can count, and I want to save you the one mistake I made early on: do not skip the doubanjiang or swap it for a generic chili paste. That fermented depth is the whole point. Here is everything you need:
For the fish:
- 1 lb white fish fillets (cod or tilapia I recommend cod for its firm texture that holds up beautifully in a simmering broth)
- 1/4 cup cornstarch (arrowroot starch also works)
- 1 tsp salt
- 2 tbsp Shaoxing cooking wine (dry sherry is a solid backup)
For the vegetables:
- 1 cup bean sprouts (or thinly sliced green beans)
- 1 cup snow pea shoots (or snow peas)
- 3 stalks spring onions, chopped
For the spicy broth:
- 2 tbsp vegetable oil (canola or sunflower)
- 1 piece star anise
- 1 cinnamon stick (or a pinch of ground cinnamon)
- 1 tbsp Sichuan peppercorns pro tip: toast them in a dry pan for 30 seconds before adding for the best numbing flavor
- 3 green cardamom pods (or a pinch of ground cardamom)
- 3 dried red bird’s eye chilies, plus 2 more for the topping (adjust to your heat preference)
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced or grated
- 3 tbsp doubanjiang (Chinese fermented chili bean paste find it at any Asian grocery store or online; do not substitute with regular chili paste)
- 2 tbsp salted fermented black beans (can be omitted if unavailable)
- 4 cups fish or chicken stock (vegetable stock works for a lighter option)
- 2 tbsp soy sauce (use tamari to keep it gluten-free)
For the chili oil topping:
- 2 tbsp chili oil (homemade is my preference, but store-bought works fine)
- 1 tbsp vegetable oil
- 2 dried red bird’s eye chilies
Step-by-Step Instructions
In my experience, the key to this Sichuan Spicy Fish is patience in two spots: let the broth simmer its full 10 minutes and slide the fish in gently. Both make a real difference in the final result.
Step 1: In a bowl, combine the fish fillets with cornstarch, salt, and Shaoxing cooking wine. Toss gently until each piece is evenly coated. Set aside to marinate for 10 to 15 minutes. The cornstarch coating is what keeps the fish silky rather than dry once it hits the hot broth.
Step 2: Heat 2 tbsp of vegetable oil in a wok over medium-high heat. Add the star anise, cinnamon stick, Sichuan peppercorns, cardamom pods, and 3 dried chilies. Fry for about 1 minute, stirring occasionally, until the spices release a strong, fragrant aroma and the peppercorns start to pop slightly.
Step 3: Add the minced garlic and ginger and stir-fry for 30 seconds until golden. Watch carefully here garlic goes from golden to burnt fast, and burnt garlic will make the whole broth bitter.
Step 4: Stir in the doubanjiang and fermented black beans. Fry for 1 minute, pressing the paste into the oil so it darkens slightly and becomes intensely fragrant. Pour in the stock and soy sauce, stir well, and bring to a simmer. Let it simmer, uncovered, for a full 10 minutes to develop a deeply layered broth.
Step 5: While the broth simmers, bring a separate pot of water to a boil. Add the bean sprouts and snow pea shoots and blanch for 30 seconds. Drain immediately and transfer to a large serving bowl.
Step 6: Reduce the broth to a gentle simmer (not a rolling boil). Slowly and carefully lower the marinated fish fillets into the broth one piece at a time. Cook for 3 to 4 minutes until the fish is just cooked through and flakes easily when pressed with a fork. Do not stir the broth while the fish cooks or the fillets will break apart.
Step 7: Ladle the fish and broth carefully over the blanched vegetables in the serving bowl. Top with the chopped spring onions.
Step 8: In a small pan, heat 1 tbsp vegetable oil over medium heat. Add the remaining 2 dried chilies and fry for about 30 seconds until they darken slightly and the oil turns a deep red. Drizzle this hot infused oil over the dish, then drizzle the chili oil over the top as well. Serve immediately.
What to Serve with Sichuan Spicy Fish
The bold, numbing broth in this dish calls for sides that absorb flavor without competing with it. Here are my favorite pairings:
Asian Chicken Fried Rice: A scoop of fried rice on the side is the ultimate pairing. The savory grains soak up every drop of that spicy broth and make the meal even more filling.
High Protein Shrimp Stir Fry Noodles: Glass noodles or rice noodles stirred directly into the broth bowl turn this into a full noodle soup experience. Highly recommended if you want something more substantial.
Healthy Chicken Stir Fry Skillet: Serve a lighter stir-fried vegetable or chicken skillet alongside to round out the meal with extra protein and crunch.
Best Chinese Beef and Broccoli: If you are feeding a crowd, this is a great second main to put on the table alongside the Sichuan Spicy Fish for a full Chinese-style spread.
Shrimp Stir Fry with Noodles: Another bold Asian dish that works beautifully as a companion if you want variety on the table without conflicting flavor profiles.
General Tso’s Chicken: For a full takeout-style dinner night, pair the Sichuan Spicy Fish with General Tso’s Chicken and a pot of steamed jasmine rice for a dinner that genuinely beats delivery.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind the fish will continue absorbing the broth as it sits, so the texture and heat level of the broth will both intensify overnight.
To reheat, warm gently on the stovetop over low heat. Do not bring it to a boil. Boiling will overcook the fish quickly and make it rubbery and dry. A slow, low reheat is the only way to preserve the texture.
I usually store the fish and broth separately from the blanched vegetables when I know I have leftovers, so the vegetables do not go soggy. Reheat each component separately and reassemble in the bowl fresh. The broth also makes an excellent base for a noodle soup the next day.
Conclusion
Sichuan Spicy Fish is the kind of dish that earns a permanent spot in your weeknight rotation. The numbing heat, the fragrant broth, and the tender fish come together in a way that feels genuinely special without asking much of your time or skill. Try it once and it will not be your last time making it.
Sichuan Spicy Fish
Equipment
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Wok
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Medium pot
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Small pan
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Large mixing bowl
Ingredients
- 1 lb white fish fillets cod or tilapia recommended; cod holds up best in simmering broth
- 0.25 cup cornstarch arrowroot starch can also be used
- 1 tsp salt
- 2 tbsp Shaoxing cooking wine dry sherry is a good substitute
- 1 cup bean sprouts or thinly sliced green beans
- 1 cup snow pea shoots or snow peas
- 3 spring onion stalks chopped; chives or shallots work too
- 2 tbsp vegetable oil canola or sunflower oil
- 1 piece star anise
- 1 cinnamon stick or a pinch of ground cinnamon
- 1 tbsp Sichuan peppercorns toast lightly in a dry pan before using for best flavor
- 3 green cardamom pods or a pinch of ground cardamom
- 5 dried red bird’s eye chilies 3 for the broth, 2 for the chili oil topping; adjust to spice preference
- 3 garlic cloves minced
- 1 inch fresh ginger minced or grated
- 3 tbsp doubanjiang Chinese fermented chili bean paste; essential for authentic flavor, do not substitute
- 2 tbsp salted fermented black beans can be omitted if unavailable
- 4 cup fish or chicken stock vegetable stock for a lighter option
- 2 tbsp soy sauce use tamari for gluten-free
- 2 tbsp chili oil homemade recommended; store-bought works fine
- 1 tbsp vegetable oil for chili oil topping
Instructions
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In a bowl, combine the fish fillets with cornstarch, salt, and Shaoxing cooking wine. Toss gently until each piece is evenly coated. Set aside to marinate for 10 to 15 minutes.
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Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add the star anise, cinnamon stick, Sichuan peppercorns, cardamom pods, and 3 dried chilies. Fry for about 1 minute, stirring occasionally, until the spices are fragrant and the peppercorns begin to pop.
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Add the minced garlic and ginger and stir-fry for 30 seconds until golden. Watch closely so the garlic does not burn.
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Stir in the doubanjiang and fermented black beans. Fry for 1 minute, pressing the paste into the oil until it darkens. Pour in the stock and soy sauce, stir well, and simmer uncovered for 10 minutes.
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Bring a separate pot of water to a boil. Blanch the bean sprouts and snow pea shoots for 30 seconds. Drain and transfer to a large serving bowl.
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Reduce the broth to a gentle simmer. Carefully lower the marinated fish fillets into the broth one piece at a time. Cook for 3 to 4 minutes until the fish flakes easily when pressed. Do not stir while cooking.
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Ladle the fish and broth over the blanched vegetables in the serving bowl. Top with chopped spring onions.
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In a small pan, heat 1 tbsp vegetable oil over medium heat. Add 2 dried chilies and fry for 30 seconds until darkened. Drizzle this hot infused oil over the dish, then drizzle the chili oil over the top. Serve immediately.
