Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sichuan Spicy Fish

This is one fish dish that makes you sit up and take note. It’s spicy, tingly and absolutely full of gusto. Definitely one for fans of heat.




10 minutes

15 minutes


400g (14oz) white fish fillets, sliced into strips 

1 cup bean shoot 

1 cup snow pea shoots 

2 spring onions (scallions), finely sliced 

1 tsp sesame seeds 

steamed rice or noodles, to serve 



1 tbsp corn flour(cornstarch) 

1 tsp salt 

1 tbsp Chinese Shaoxing cooking wine 


Spicy broth: 

2 tbsp vegetable oil 

3 star anise 

1 cinnamon stick 

1 tsp Sichuan peppercorns 

6 green cardamom pods 

20 dried red birds’ eye chillies 

5 garlic cloves, finely chopped 

4cm piece ginger, peeled, finely julienned 

1 tablespoon doubanjiang chilli paste* 

2 tsp salted fermented black beans*, soaked in water for 10 minutes 

4 cups fish or chicken stock 

2 tbsp soy sauce 


Chilli oil topping: 

3 tbsp chilli oil (try my homemade version here) 

1 tbsp vegetable oil 

10 dried red birdseye chillies 

Step 1

Place the fish slices and marinade ingredients in a large bowl. Mix until well combined. Set aside while you prepare the rest of the dish. 

Step 2

To make the spicy broth, heat the oil in a wok or large saucepan over medium-high heat. Add the star anise, cinnamon stick, Sichuan peppercorns, cardamom pods and dried chillies. Allow the spices and chillies to sizzle for a minute. Then add the garlic and ginger. Stir-fry for another half a minute. Now add the doubanjiang. Drain the salted black beans and add them to the pan. Pour in the stock and add the soy sauce. Bring to a simmer and cook for 10 minutes. 

Step 3

In the meantime, heat a small pot of water over high heat until boiling. Add the bean shoots and snow pea sprouts and cook for half a minute. Drain and place in a large serving bowl.  Add the fish into the simmering broth and cook for 3 minutes or until just cooked. Transfer the fish and broth to the serving bowl with the vegetables. Sprinkle over the spring onions and sesame seeds.  

Step 4

Wipe out the pan you cooked the broth in and set it back over a high heat to make the chilli oil topping. Add the chilli oil and vegetable oil into the hot pan. Then add the chillies and stir-fry for a few seconds. Pour the hot oil over the broth so that it makes the spring onion sizzle. 

Step 5

Serve with steamed rice or noodles. 

Note Icon


– Doubanjiang is a type of fermented chilli and broad bean paste. 

– Doubanjiang and salted black beans are available online or from an Asian grocery store. 

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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