Spicy Sichuan Poached Fish

Experience the bold flavors of this classic Sichuan dish, featuring tender fish fillets poached in a spicy and aromatic broth. Perfect for those who love a kick of heat and rich flavors.

Steps

1. In a skillet, heat the vegetable oil over medium heat. Add Sichuan peppercorns and dried red chilies, frying until fragrant. 2. Add minced garlic and sliced ginger, stirring for about 30 seconds until aromatic. 3. Pour in 2 cups of water, soy sauce, rice vinegar, and salt. Bring the mixture to a gentle simmer. 4. Carefully add the fish fillets and poach for about 5-7 minutes, or until the fish is cooked through and flaky. 5. Drizzle chili oil over the fish just before serving and garnish with chopped green onions.

200g white fish fillet (e.g., tilapia or cod) 1 tablespoon vegetable oil 1 tablespoon Sichuan peppercorns 2-3 dried red chilies 2 cloves garlic, minced 1-inch ginger, sliced 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon chili oil Chopped green onions for garnish Salt to taste