Mains Protein Recipes

Sichuan Boiled Fish

This eye-catching dish has surprisingly gentle spice with a pop of numbing Sichuan pepper.

Recipe by chief cook Leung Yuk-wa of Grand Hill Taiwanese restaurant.

Prep Time and Cook Time
30 mins; 30 mins

(10 servings)
• Mandarin fish (1)
• Bean sprouts (230g)
• Abalone mushrooms (150g)
• King oyster mushrooms (75g)
• Cucumber (190g)
• Chicken blood jelly (230g)
• Thick sweet potato vermicelli (75g)
• Sichuan peppercorn (30g)
• Dried bullet chilli (270g)
• Chicken stock (1.2 litres)


  1. Preparations
    Clean the fish and slice thinly. Marinate for 20 minutes in a bowl with salt, white pepper powder, egg whites and cornstarch, with chilli or Sichuan pepper to taste.
    • Slice the cucumber into thin strips. Warm the chicken blood jelly in a bowl of hot water and set aside.
  2. Scald the ingredients
    In a wok of boiling water, scald the bean sprouts, abalone mushrooms, king oyster mushrooms, cucumber and sweet potato vermicelli for about two minutes until they are 70 per cent cooked.

  3. Stir-fry the spices
    Add 230ml oil to a wok on low heat, stir-fry the Sichuan peppercorn, chilli, spring onion, ginger, garlic and dou ban jiang to taste.
    • Once the ingredients are brown and fragrant, add 40g dried bullet chilli and fry until brown.

  4. Make spicy broth
    To the wok, add the chicken stock, strained chicken blood jelly and the scalded ingredients. Cook over high heat for six minutes. Transfer to a large bowl and set aside.

  5. Quick-boil the fish
    In a wok, bring the water to a boil, then remove from the heat and add the fish slices. When 80 per cent cooked, remove with a sieve and add to the bowl of hot soup base.

  6. Arrangement
    Deep-fry the rest of the bullet chilli in 450ml oil until fragrant and reddish brown.
    • Cover the bowl with the deep-fried bullet chilli to finish.

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