Chinese Recipes

Sichuan Oil-Poured Fish Fillets

Name: Sichuan Oil-Poured Fish Fillets
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 1 whole fish Carp; 1 Egg White; As needed Pixian Doubanjiang; As needed Light Soy Sauce; As needed Sesame Oil; As needed Cornstarch; As needed Ginger; As needed Garlic; As needed Dried Red Chilies; As needed Sichuan Peppercorns; As needed Peanut Oil

Tender carp fillets are marinated with doubanjiang, egg white, sesame oil, and starch, then layered with dried chilies and Sichuan peppercorns before being cooked by carefully pouring smoking-hot oil over the fish. The result is a fragrant Sichuan-style dish with a silky texture, bold aroma, and signature spicy-numbing flavor.

Total: 2 Hours 30 Minutes

Sichuan Oil-Poured Fish Fillets finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Recipes
Method: Chinese Recipes
Total Time: 2 Hours 30 Minutes
Difficulty: Intermediate
Main Ingredient: whole fish Carp

About This Recipe

Why You'll Love This Recipe

Written with clear home-cooking steps so the process is easier to follow from start to finish.
Breaks the method into manageable steps instead of assuming you already know the technique.
Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

1 whole fish Carp
1 Egg White
As needed Pixian Doubanjiang
As needed Light Soy Sauce
As needed Sesame Oil
As needed Cornstarch
As needed Ginger
As needed Garlic
As needed Dried Red Chilies
As needed Sichuan Peppercorns
As needed Peanut Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

whole fish Carp

This ingredient helps define the flavor, texture, or structure of the dish.

Egg White

This ingredient helps define the flavor, texture, or structure of the dish.

Pixian Doubanjiang

This ingredient helps define the flavor, texture, or structure of the dish.

Light Soy Sauce

Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Sauce

Step-by-Step Instructions

Step 1
Clean the carp thoroughly, removing the black membrane inside the cavity and any remaining fishy parts.
Step 2
Make small cuts near the head and tail to remove the fish tendons.
Step 3
Remove the head and tail.
Step 4
Fillet the fish and separate the meat from the bones.
Step 5
Slice the fish fillets thinly.
Step 6
Slice the ginger and garlic. Finely chop the doubanjiang.
Step 7
Marinate the fish slices with doubanjiang, light soy sauce, egg white, sesame oil, and cornstarch until evenly coated.
Step 8
Top the fish with ginger and garlic, cover, and marinate for about 2 hours.
Step 9
Cut the dried chilies into sections.
Step 10
Arrange dried chilies and Sichuan peppercorns in a serving bowl. Spread the marinated fish slices loosely on top and cover with more chilies and peppercorns.
Step 11
Heat peanut oil until smoking hot.
Step 12
Slowly pour the hot oil over the fish while gently stirring to ensure the fish cooks evenly.
Step 13
Remove excess chilies and peppercorns if desired and serve immediately.

Cooking Tips

Removing the fish tendons and black membrane helps reduce fishiness.
Doubanjiang and soy sauce already provide sufficient saltiness.
Marinating for at least 2 hours greatly improves flavor.
For a stronger mala flavor, briefly fry additional dried chilies and Sichuan peppercorns in the oil before pouring.
Pour the hot oil gradually to ensure the fish cooks evenly without becoming tough.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

Ingredients

1 whole fish Carp
1 Egg White
As needed Pixian Doubanjiang
As needed Light Soy Sauce
As needed Sesame Oil
As needed Cornstarch
As needed Ginger
As needed Garlic
As needed Dried Red Chilies
As needed Sichuan Peppercorns
As needed Peanut Oil

Method

Clean the carp thoroughly, removing the black membrane inside the cavity and any remaining fishy parts.
Make small cuts near the head and tail to remove the fish tendons.
Remove the head and tail.
Fillet the fish and separate the meat from the bones.
Slice the fish fillets thinly.
Slice the ginger and garlic. Finely chop the doubanjiang.
Marinate the fish slices with doubanjiang, light soy sauce, egg white, sesame oil, and cornstarch until evenly coated.
Top the fish with ginger and garlic, cover, and marinate for about 2 hours.
Cut the dried chilies into sections.
Arrange dried chilies and Sichuan peppercorns in a serving bowl. Spread the marinated fish slices loosely on top and cover with more chilies and peppercorns.
Heat peanut oil until smoking hot.
Slowly pour the hot oil over the fish while gently stirring to ensure the fish cooks evenly.
Remove excess chilies and peppercorns if desired and serve immediately.