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Sichuan Sizzling Spicy Fish

Name: Sichuan Sizzling Spicy Fish
Prep time: 27 min
Cook time: 45 min
Total time: 72 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 carp; scallions; garlic; ginger; light soy sauce; salt; white pepper; Sichuan peppercorns; dried chili peppers; Ciba chili paste; sesame oil; Sichuan peppercorn oil

Other★★ Intermediate72min

Prep 27m ·
Cook 45m ·
2 Servings

IngredientsWhat you'll need for Sichuan Sizzling Spicy Fish

	Ingredient	Amount	Notes
	carp	1
	scallions
	garlic
	ginger
	light soy sauce
	salt
	white pepper
	Sichuan peppercorns
	dried chili peppers
	Ciba chili paste
	sesame oil
	Sichuan peppercorn oil

A delicious Sichuan Sizzling Spicy Fish recipe.

Cooking StepsHow to cook Sichuan Sizzling Spicy Fish step by step

Step 1 Detail

Step 1: Prep the fish. Scale, gut, and clean the fish thoroughly. Make a few diagonal cuts on both sides for better flavor penetration.
Step 2 Detail

Step 2: Marinate to remove fishiness and tenderize (crucial!). Season with salt, white pepper, cooking wine, and scallion-ginger slices. Mix well and marinate for 10 minutes. Then coat evenly with cornstarch — this locks in moisture and keeps the fish tender and intact during frying.
Step 3 Detail

Step 3: Deep-fry the fish (key to crispy outside, tender inside). Heat oil in a wok to about 350°F / 180°C (test by dipping chopsticks — small bubbles should form). Fry the fish until the surface turns lightly golden, then remove and drain.
Step 4 Detail

Step 4: Make the spicy base (the soul of this Guizhou-style dish). Leave a thin layer of oil in the wok, add ginger and garlic, and sauté until fragrant. Add 1 tablespoon doubanjiang and a generous amount of Ciba chili paste plus crushed roasted chilies. Stir over low heat until the oil turns red and aromatic. Pour in water or stock, season with a pinch of salt, light soy sauce, chicken bouillon, Sichuan peppercorn oil, and sesame oil.
Step 5 Detail

Step 5: Simmer the fish. Gently place the fried fish into the spicy broth. Simmer over low heat for 2–3 minutes so the fish absorbs the bold, numbing-spicy flavors. Transfer the fish to a plate lined with fresh mint or cilantro. Thicken the sauce with a light cornstarch slurry and pour over the fish so it’s coated in glossy sauce.
Step 6 Detail

Step 6: The finishing sizzle (the game-changer — doubles the aroma!). Pile a generous amount of crushed roasted chilies and Sichuan peppercorns (dry-roasted and chopped), scallions, and minced garlic over the fish. In a separate small pan, heat oil until smoking hot, then pour directly over the toppings — the sizzling oil releases an explosive, mouth-watering numbing-spicy fragrance. Done!