Chongqing Numbing and Spicy Fish
Dive into the bold and thrilling flavors of Chongqing Numbing and Spicy Fish, a Sichuan delicacy that dazzles the palate with its signature fiery heat and aromatic numbing sensation. This dish features tender, marinated fish fillets simmered in a rich, vibrant broth made with doubanjiang, chicken stock, garlic, ginger, and soy sauce. The addition of Sichuan peppercorns and dried red chilies delivers an electrifying balance of spice and tingle, while bean sprouts provide a crisp base that soaks up all the flavorful juices. Topped with fresh cilantro and scallions, this colorful and hearty dish is perfect for anyone seeking an authentic taste of Sichuan cuisine. Ready in under an hour, it's a show-stopping meal that will warm your stomach and ignite your senses.
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Recipe Information
Ingredients
- 500 g Fresh fish fillets (e.g., tilapia or cod)
- 1 tsp Salt
- 2 tbsp Cornstarch
- 2 tbsp Shaoxing wine
- 4 tbsp Vegetable oil
- 2 tbsp Sichuan peppercorns
- 20 pieces Dried red chilies
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 2 tbsp Doubanjiang (fermented chili bean paste)
- 4 cups Chicken stock
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 200 g Bean sprouts
- 3 stalks Scallions (sliced)
- 2 tbsp Fresh cilantro (chopped)
Instructions
Cut the fish fillets into bite-sized pieces and place them in a bowl.
Marinate the fish pieces with salt, Shaoxing wine, and 1 tablespoon of cornstarch. Let it sit for 15 minutes.
Heat half of the vegetable oil in a wok or deep skillet over medium heat. Add the Sichuan peppercorns and dried red chilies, stir-frying until aromatic (about 1-2 minutes), then remove and set aside.
In the same wok, add the remaining oil, along with the garlic, ginger, and doubanjiang. Stir-fry for 1-2 minutes until fragrant.
Pour in the chicken stock, soy sauce, and sugar, and bring the mixture to a boil. Reduce heat to medium and simmer for 5 minutes.
Blanch the bean sprouts in boiling water for 1 minute. Drain and arrange them on the bottom of a large serving bowl.
Add the marinated fish into the simmering broth, gently stirring. Let the fish cook for 4-5 minutes or until tender and cooked through.
Pour the fish and broth over the bean sprouts in the serving bowl.
Top with the fried Sichuan peppercorns, dried red chilies, scallions, and cilantro for garnish. Serve immediately.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 22.1 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 18.0 mcg | 90% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
