FlamingFoodies recipe
Sichuan Mala Fish with Dried Chilies and Sichuan Peppercorns
Tender fish fillets swimming in a fiery Sichuan sauce built on dried chilies, Sichuan peppercorns, and doubanjiang for authentic numbing heat.
Silky fish fillets poached in aromatic oil, then topped with a blistering Sichuan sauce of toasted dried chilies, numbing peppercorns, and fermented bean paste that delivers authentic mala heat.
Ingredients
Fish Marinade
- 2 lbswhite fish fillets, cod, halibut, or sea bass, cut into 2-inch pieces
- 1 tspsalt
- 1 largeegg white
- 2 tbspcornstarch
Mala Sauce
- 40 wholedried Tianjin chilies, or dried árbol chilies
- 2 tbspSichuan peppercorns
- 3 tbspdoubanjiang, Pixian broad bean paste
- 6 clovesgarlic, minced
- 2 inchginger, minced
- 3 scallionswhite parts, minced
- 1 cupchicken stock
- 2 tbspShaoxing wine
- 1 tspsugar
- 1 tsplight soy sauce
For Cooking and Garnish
- 2 cupsneutral oil, for poaching
- 3 scallionsgreen parts, sliced thin
- 2 tbspcilantro leaves
Method
1. Marinate the Fish Cut your fish into generous 2-inch pieces and toss with salt, egg white, and cornstarch. Let this sit for 20 minutes while you get everything else ready. This velveting technique is what keeps the fish silky and prevents it from falling apart when things get hot and busy.
Watch for: The fish should feel slightly tacky from the cornstarch coating
Tip: Pat the fish completely dry before marinating—wet fish won't hold the cornstarch coating
2. Toast and Grind the Spices Heat a dry wok or large skillet over medium heat. Toss in the dried chilies and Sichuan peppercorns, stirring constantly until the chilies darken to a deep burgundy and your kitchen fills with that smoky, toasted smell. Transfer everything to a spice grinder and pulse to a coarse powder—you want visible flakes, not fine dust.
Watch for: The chilies should smell toasted and nutty, not sharp or acrid
Tip: Watch those chilies carefully—blackened chilies will make your sauce bitter
3. Poach the Fish Heat the oil in your wok to 200°F—this is cooler than you might expect. Slip the fish pieces into the warm oil and poach gently, stirring occasionally with a slotted spoon. The fish is ready when it flakes easily and turns completely opaque throughout. Transfer to your serving dish and save 3 tablespoons of that fragrant poaching oil.
Watch for: Properly poached fish will feel firm but still tender when you lift it
Tip: Keep that oil temperature gentle—fish should barely bubble, not sizzle aggressively
4. Build the Mala Sauce Heat your reserved oil in the wok over medium heat. Add the garlic, ginger, and white parts of the scallions, stirring until everything smells amazing. Stir in the doubanjiang and let it cook until the oil turns that beautiful red color, about a minute. Now add your ground chili mixture along with the stock, Shaoxing wine, sugar, and soy sauce. Let it simmer until slightly thickened, then pour it over the waiting fish and scatter the scallion greens and cilantro on top.
Watch for: Your doubanjiang should sizzle and smell deeply savory, not raw or harsh
Tip: The sauce should coat a spoon lightly but still pour easily over the fish
Equipment
- Large wok or skillet
- Slotted spoon
- Spice grinder or mortar and pestle
- Instant-read thermometer
Make ahead
- The fish can sit in its marinade for up to 4 hours, and that spice mixture will keep for weeks in a sealed container.
Storage
- Leftovers keep in the fridge for up to 2 days, though the sauce will thicken up when cold.
Reheat
- Warm gently in a covered pan over low heat, adding a splash of stock if the sauce needs loosening.
Top tips
- Hunt down whole Sichuan peppercorns and good dried chilies at an Asian market—the flavor difference is night and day
- You can get this dish completely assembled up to 2 hours ahead and just warm it gently before serving
- If your heat tolerance is more modest, use fewer dried chilies but keep those Sichuan peppercorns for the authentic numbing sensation
Substitutions
- Dried árbol or pequin chilies work well if you can't find Tianjin chilies
- Dry sherry can step in for Shaoxing wine in a pinch
- No doubanjiang? Mix 2 tablespoons miso with 1 teaspoon chili garlic sauce as a substitute
Serve with
- Serve with plenty of steamed jasmine rice to help tame the heat
- Cold beer or delicate chrysanthemum tea makes perfect drinking companions
- Follow with a cooling cucumber salad to reset everyone's palates
Find another recipe
Open archive →Sichuan Mala Fish with Dried Chilies and Sichuan Peppercorns
Tender fish fillets swimming in a fiery Sichuan sauce built on dried chilies, Sichuan peppercorns, and doubanjiang for authentic numbing heat.
Prep
25 min
Cook
15 min
Active
35 min
Total
40 min
Yield
4 servings
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Recipe notes
Before you cook
This is the kind of dish that makes you understand why Sichuan food has such a devoted following—that incredible mala sensation where serious heat meets the tingling numbness of Sichuan peppercorns. Instead of stir-frying the fish, you poach it gently in oil first, keeping every piece silky and intact, then bathe it in a sauce that's both aromatic and intensely spiced. The magic happens when you toast those dried chilies until they're smoky and dark, then marry them with good doubanjiang and plenty of fresh garlic and ginger. Yes, this sits firmly in spicy territory, but the heat supports the fish beautifully rather than bullying it off the plate.
Total time
40 min
Prep: 25 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Marinate the Fish
Cut your fish into generous 2-inch pieces and toss with salt, egg white, and cornstarch. Let this sit for 20 minutes while you get everything else ready. This velveting technique is what keeps the fish silky and prevents it from falling apart when things get hot and busy.
- 2
Step 2 of 4
Toast and Grind the Spices
Heat a dry wok or large skillet over medium heat. Toss in the dried chilies and Sichuan peppercorns, stirring constantly until the chilies darken to a deep burgundy and your kitchen fills with that smoky, toasted smell. Transfer everything to a spice grinder and pulse to a coarse powder—you want visible flakes, not fine dust.
- 3
Step 3 of 4
Poach the Fish
Heat the oil in your wok to 200°F—this is cooler than you might expect. Slip the fish pieces into the warm oil and poach gently, stirring occasionally with a slotted spoon. The fish is ready when it flakes easily and turns completely opaque throughout. Transfer to your serving dish and save 3 tablespoons of that fragrant poaching oil.
- 4
Step 4 of 4
Build the Mala Sauce
Heat your reserved oil in the wok over medium heat. Add the garlic, ginger, and white parts of the scallions, stirring until everything smells amazing. Stir in the doubanjiang and let it cook until the oil turns that beautiful red color, about a minute. Now add your ground chili mixture along with the stock, Shaoxing wine, sugar, and soy sauce. Let it simmer until slightly thickened, then pour it over the waiting fish and scatter the scallion greens and cilantro on top.
Troubleshooting
Tips that matter
- Hunt down whole Sichuan peppercorns and good dried chilies at an Asian market—the flavor difference is night and day
- You can get this dish completely assembled up to 2 hours ahead and just warm it gently before serving
- If your heat tolerance is more modest, use fewer dried chilies but keep those Sichuan peppercorns for the authentic numbing sensation
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The fish can sit in its marinade for up to 4 hours, and that spice mixture will keep for weeks in a sealed container.
Storage
Leftovers keep in the fridge for up to 2 days, though the sauce will thicken up when cold.
Reheat
Warm gently in a covered pan over low heat, adding a splash of stock if the sauce needs loosening.
At the table
Serving suggestions
- Serve with plenty of steamed jasmine rice to help tame the heat
- Cold beer or delicate chrysanthemum tea makes perfect drinking companions
- Follow with a cooling cucumber salad to reset everyone's palates
FAQ
Common questions
Can I make this less spicy?
Absolutely—cut back to 20-25 dried chilies instead of 40. But do keep those Sichuan peppercorns, since that tingling numbness is really what makes this dish special.
What fish works best for this recipe?
Stick with firm white fish like cod, halibut, or sea bass. They hold up beautifully to the gentle poaching. Delicate fish like sole will just fall apart on you.
My doubanjiang looks different from what I expected. Is it right?
Good doubanjiang should be chunky and dark reddish-brown, with an intensely savory smell that hits you when you open the jar. Pixian brand from Sichuan is the gold standard if you spot it.
Heat profile
Hot
The recipe is classified as hot. Check the chile quantities before you start.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
40 min
Prep: 25 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Sichuan Gold
Fly By Jing · Best for dumplings
Explore this sauce from the same cuisine: szechuan.
Get the sauce used herePantry
Crunchy Chili Crisp
Texture hit
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Grab the pantry stapleGear
Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Sichuan Gold
Explore this sauce from the same cuisine: szechuan.
A citrusy, tingly sauce with real peppercorn presence and enough versatility to move beyond dumplings.
Los Calientes Rojo
Use this when you want a brighter finishing hit next to the deeper flavors already built into sichuan mala fish with dried chilies and sichuan peppercorns.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Shop the pantry
Pantry staples for this recipe
Texture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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