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).
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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Best thing in life
For anyone who wants to go the eat route, they usually have prepackaged sichuan spicy fish at Chinese markets. You'd just boil water and put the packet in, then oil some oil and pour it on top.
Never seen the spelling that way im used to seeing Szechuan everytime!
Should add won tons.
Right there with you. Marion’s got a nice kitchen with everything setup. It’s also her living to make these all time consuming dishes. I’m sure most nights she’s probably heating boiling water for instant noodles any how, lol.
Oh dear i can't find chinese cooking wine! What can I use?
Boring
totally mess up👎
When I saw your wok pan, I immediately approved! This is the right wok (old, rusty, wounded) but you can tell it fought through too many battles and made enormous dishes.
Excellent recipe. Have you done this with whole fish, fried?
"Bang you in the face" is my new favorite cooking term.
Nicely presented
white people making fake sichuan dish，there's no cardamom cinnamon，no black bean ，and missing many ingredients。hope uncle roger saw this video
The flavor is so off! The aromatics for the stir-fry should be pickled red chilies (泡椒), ginger, garlic, and a lot more Sichuan chili bean paste. Star anise and cinnamon are either never used or extremely rare for 水煮 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 水煮 dishes outside of Sichuan. Fish stock is a nice addition, but not totally necessary and can be subbed with water, chicken bouillon powder (鸡精), 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.
This is my favorite restaurant dish!!! yours is the only version I think I could attempt lol!
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
Omg! I think I’m going to make this tonight. I LOVE sichuan flavors, and have been wanting a new way to cook the halibut in my freezer. I’m so tired of the same old lemon-garlic-butter halibut recipes you see everywhere. This is way more my style!
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… 💕💕
What to use to make it alcohol free? Could you please let us know what to use in your dishes to make it alcohol free if you are using Chinese cooking wine
I know that I do not have to look Abu further when I find a video recipe from you 🙂
This looks so good! i'm just wondering about what to eat with it? just some rice and blanched veggies? or something else? i'm not sure..
Made it with corvina fish, which I get here in Mexico, tastes incredible
Where s the fish? Too much oil!
Are you supposed to eat the chilies with the meal or just leave them in the broth and toss after? 🧐
I've been trying to recreate this recipe for years! Thank you 🙏
Hi Marion, any substitute for the rice wine? Much appreciate your help hehe
My hubby asked me to make this for Father's day
Basically kaoyu aka ‘bbq fish’ 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 I’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 that’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 I’m curious how effective that is for texture
This looks like a recipe that has EVERYTHING I love- broth, seafood, Asian flavors, and heat.
So well done!
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!!
This Sichuan spicy fish is So popular in China for over a decade already! One of my favorites!
Is Sichuan and Schezwan the same?
I wish I could live in a place where I could eat these sorts of food. Thank you for your upload.
This is really anoying cause all time you make spicy food . Are some people that cannot eat cause problem health please make other recipy not just
Yum, amazing imagery in the intro
I drooled on my phone 😂
What brand of fish sauce u use ?
I also suggest turning the fire to maximum to shorten cooking time when boiling the fish:)
What a beautiful dish. You are a spicy lady. Lol I'm there with you but I don't think I could hang with you. Lol thanks was always for your great videos.
This spicy fish recipe looks amazing! Great video!
They look delicious definitely going to try this
Only Marion can cook this dish with white dress! AMAZING!
This is the dish that changed my life when visiting friends in Virginia. How exciting that Marion has showed us this recipe!
my husband would cry at that level of spice but I am still tempted to try.
i really like fish. and this one is a new recipe for me.something to discover a new taste for me as a grandma!
How are you suppose to dispose of all the oil if you can't eat all of it? Do you just throw it out in the garbage once it's cooled down?
It looks sooooo good….my mouth is watering
yummy!👌🥇
this is my all time fav dish!
and now I know how to make it!
I so much love Sichuan peppers! 💓💓💓
Thank you Marion! 🙏💎👏🥇🤗💓🙏
Good taste…