Spicy and Sour Sichuan Fish Soup (酸辣鱼汤)

酸辣鱼汤 (Spicy and Sour Sichuan Fish Soup) is a classic Sichuan Cuisine dish known for its bold flavors and aromatic spices. This soup is a perfect combination of heat from the Sichuan peppercorns and the tanginess from the vinegar, creating a flavorful and comforting dish.

Spicy and Sour Sichuan Fish Soup (酸辣鱼汤)

Ingredients

  • 500g white fish fillets, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 green onions, chopped
  • 2 tablespoons Sichuan peppercorns
  • 4 cups chicken or fish stock
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch, dissolved in 2 tablespoons water
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, green onions, and Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant.
  2. Pour in the stock, soy sauce, Chinese black vinegar, sugar, and chili flakes. Bring to a simmer and let it cook for 10 minutes.
  3. Add the fish slices and cook for another 5-7 minutes until the fish is cooked through.
  4. Stir in the dissolved cornstarch and cook for an additional 2-3 minutes until the soup thickens slightly.
  5. Season with salt to taste and drizzle with sesame oil before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
12g
Carbohydrates
15g

Supplies

Large pot Stirring spoon Serving bowls

Tools

Knife Cutting board Grater

Serving suggestions

Serve the 酸辣鱼汤 with steamed rice or noodles for a complete meal.

Tips & tricks

For an extra kick of heat, add more chili flakes or Sichuan peppercorns according to your preference.

Cost

$15