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The Sichuan spicy fish recipe that's so HOT right now ๐Ÿ”ฅ| Marion's Kitchen

Byamazingfoodstv


Love spice? Then you need to cook Marion Grasby’s Sichuan spicy fish recipe that really brings the heat! Sichaun Boiled Fish is a restaurant classic that you can make at home! Get the recipe: https://www.marionskitchen.com/sichuan-spicy-fish/

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

โ€‹Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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50 Comments

  5. Right there with you. Marionโ€™s got a nice kitchen with everything setup. Itโ€™s also her living to make these all time consuming dishes. Iโ€™m sure most nights sheโ€™s probably heating boiling water for instant noodles any how, lol.

  14. The flavor is so off! The aromatics for the stir-fry should be pickled red chilies (ๆณกๆค’), ginger, garlic, and a lot more Sichuan chili bean paste. Star anise and cinnamon are either never used or extremely rare for ๆฐด็…ฎ dishes. Dried red chilies should be cut into bite sized pieces and toasted along with the Sichuan pepper. Some of these chilies can be set aside but the rest should be ground into a powder which can be used to top the dish before hot oil is added. Fermented black beans are also not common, but I have had them in ๆฐด็…ฎ dishes outside of Sichuan. Fish stock is a nice addition, but not totally necessary and can be subbed with water, chicken bouillon powder (้ธก็ฒพ), and MSG. After the fish and soup are added to the bowl, it should be topped with the toasted chili mix, a handful of dried red chili pieces, chopped garlic, white sesame seeds, and cilantro. Scallion is sometimes added, but almost always with cilantro and never in the amount that you added. that's way too much scallion. The oil to splash the dish should be pure oil. Never mix in chili oil because the oil will denature. It should be rapeseed oil or peanut oil that's been heat to nearly it's smoke point. Because the oil gets so hot, you'll burn any chilies or Sichuan pepper if you add them directly to the wok. The oil is meant to be splashed over the dish, which will sizzle and cook all the toppings. Afterwards, a little more cilantro is often added as a garnish.

  16. Hi dear Marion,
    my next dish of your fantastic recipes will be that one. My question, does the broth stay quite liquid as I can see in your clip?
    And, what do you serve in addition just the Veggies you added or anything else?
    Greetings from Germany
    Uwe

  17. Omg! I think Iโ€™m going to make this tonight. I LOVE sichuan flavors, and have been wanting a new way to cook the halibut in my freezer. Iโ€™m so tired of the same old lemon-garlic-butter halibut recipes you see everywhere. This is way more my style!

  18. Marion, you are truly gifted. But to share that gift with us so that we can also put smiles on the faces of our loved ones.. Just makes you a gifted ANGEL for us! I tried this recipe today and my husband and boys loved it!!!! Thank you from the bottom of my heart… ๐Ÿ’•๐Ÿ’•

  28. Basically kaoyu aka โ€˜bbq fishโ€™ simplified as far as I can tell? At some restaurants they actually bbq and then it keeps getting cooked in the sauce with a small candle burner while you eat it, all of the YouTube recipes Iโ€™ve seen other than this have you cook the fish in the oven basically alone, then add it to the broth after. Curious if it matters. Maybe thatโ€™s part of why the texture is firmer despite it cooking in liquid after for so long. I found the Shaoxing wine with the cornstarch to be surprising Iโ€™m curious how effective that is for texture

  31. Anyone know what the Chinese name for this dish is? Only asking because I like to try and be authentic (if possible) and not do any westernised style of Chinese food

    Marion – I watch your channel almost daily and such easy to follow recipes. In fact when I am shopping in the supermarket and need ingredients, I open your video right there in the aisle to remind me of what you used to make a certain dish.

    Never stop repping that AsianFoodLife!!

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