What kind of fish is best for this recipe?
Mild white fish fillets like cod, tilapia, basa, or even snapper work wonderfully as they absorb the rich flavors of the sauce well.
DINNER
Sichuan Spicy Braised Fish with Tofu and Broad Bean Paste
This vibrant Sichuan dish features tender fish fillets and silken tofu braised in a fiery, aromatic sauce rich with broad bean paste and dried chilies. It's a comforting and intensely flavorful meal, perfect for those who enjoy a spicy kick.
HOW TO MAKE IT
Let's cook.
01
Pat the fish pieces dry with paper towels and season lightly with salt and pepper. Gently toss the tofu cubes with a pinch of salt.
02
Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add the minced ginger, minced garlic, dried red chilies, and Sichuan peppercorns. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
03
Add the Sichuan broad bean paste to the wok and stir-fry for 2 minutes, until the oil turns red and the paste is aromatic.
04
Pour in the chicken broth, soy sauce, and sugar. Bring the mixture to a simmer, then carefully add the fish pieces and tofu cubes. Ensure they are mostly submerged in the sauce.
05
Reduce the heat to medium-low, cover, and braise for 8-10 minutes, or until the fish is cooked through and flakes easily. Do not overcook the fish.
06
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring gently, until the sauce thickens to your desired consistency.
07
Remove from heat, transfer to a serving dish, and garnish generously with sliced scallions.
About This Recipe
This vibrant Sichuan dish features tender fish fillets and silken tofu braised in a fiery, aromatic sauce rich with broad bean paste and dried chilies. It's a comforting and intensely flavorful meal, perfect for those who enjoy a spicy kick.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra numbing spice, you can drizzle a teaspoon of Sichuan peppercorn oil over the finished dish. Adjust the number of dried chilies to control the heat level. Using a non-stick wok or skillet can help prevent the fish and tofu from sticking.
Easy Substitutions
You can use shrimp or chicken breast instead of fish, adjusting cooking times accordingly. For a vegetarian version, omit the fish and use vegetable broth, adding more tofu or mushrooms. Black bean garlic sauce can be used in a pinch if broad bean paste is unavailable, though the flavor profile will differ.
Storage & Reheating
Store any leftover braised fish and tofu in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth if the sauce has thickened too much.
Serving Suggestions
Serve this Sichuan Spicy Braised Fish with Tofu and Broad Bean Paste over steamed white rice to soak up all the delicious sauce. A side of blanched Chinese broccoli or a simple cucumber salad would provide a refreshing contrast. It also pairs well with plain noodles or a light, clear soup.
Common Mistakes
Overcooking the fish: Fish fillets cook quickly, so watch them carefully to prevent them from becoming dry and tough. Not browning the broad bean paste: This step is crucial for developing the deep, complex flavors of the sauce. Stir-fry it until the oil turns red. Stirring too aggressively: This can break apart the delicate fish and tofu. Use a gentle hand when mixing. Not pressing the tofu: Pressed tofu absorbs flavors better and holds its shape more effectively during cooking. Using too much cornstarch: Start with half the slurry and add more if needed to reach your desired thickness.
Frequently Asked Questions
Is Sichuan broad bean paste very spicy?
Yes, it has a significant spicy kick, but the heat can be balanced by adjusting the amount of dried chilies you add to the dish.
Can I make this dish less spicy?
Absolutely! Reduce the number of dried red chilies or omit them entirely. You can also use a milder broad bean paste if available, or simply use less of it.
MORE TO KNOW
Sichuan broad bean paste (doubanjiang) is the heart of this dish, providing its signature savory, spicy, and slightly fermented flavor. Quality doubanjiang makes a significant difference. When braising, avoid stirring too vigorously to prevent the delicate fish fillets and tofu from breaking apart. The cornstarch slurry is key to achieving a luscious, clingy sauce that coats every piece of fish and tofu.
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