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Chinese Szechuan Spicy Fish Soup gets its spicy rich flavor from hot bean sauce, dried chilies, Szechuan peppercorns, garlic and ginger.

A number of years ago, my husband treated me to dinner at a Szechuan (also known as Sichuan or Szechwan) restaurant in New York City called Wu Liang Ye, that serves authentic Szechuan cuisine. Since then, we’ve been fortunate to have a number of authentic Szechuan restaurants open in Connecticut, including Shu Restaurant in Fairfield.

The most memorable dish from Wu Liang Ye was a spicy Szechuan fish soup. The entire top of the casserole dish was covered with hot dried chili peppers, and the soup was aromatic with Szechuan peppercorns. I tried recreating this at home five years ago, and recently made it again after ordering it from Shu Restaurant.

What Is Szechuan Food?

Szechuan food originates from Szechuan province in southwestern China, and is known for its bold, spicy flavors. Szechuan dishes often leave your mouth tingling with the after effects of Szechuan peppercorns lingering on your tongue. Some people say it leaves a numbing feeling in your mouth. Szechuan cuisine uses a lot of garlic, chili peppers and Szechuan peppercorns.

Szechuan hot bean sauce is another ingredient often seen in Szechuan cooking.



Szechuan food is often prepared using steaming, tea-smoking, braising or stir-frying as cooking techniques.Although known for its spicy bold flavors, Szechuan food isn’t always spicy. Szechuan cuisine also includes dishes made with sweet and sour sauces, “fish flavored” garlic sauce (yushiang), and light “white” stir-fry sauces using garlic and ginger as the main flavor components .

How To Make Chinese Szechuan Spicy Fish Soup

Cut fish into 2″ pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes. Place celery and napa cabbage in bottom of a heatproof casserole or saucepan. Lay fish pieces on top.

Heat oil in a large pot. Add hot bean sauce and stir until fragrant, about 1 minute. Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil.



Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through.



Here’s the original picture of when I made this five years ago.



4 from 2 votes Print Chinese Szechuan Spicy Fish Soup Servings 4 Author Jeanette Ingredients 1 pound white firm flesh fish fillet Fish Marinade 1 egg white

1/8 teaspoon salt

2 teaspoons rice wine

1 tablespoon cornstarch Soup 2 tablespoons grapeseed oil

1 tablespoon Szechuan hot bean sauce

One 1" piece of ginger peeled and sliced

4 cloves garlic sliced

1 scallion cut into 1/2" pieces

1 tablespoon Szechuan peppercorns

1/4 cup Szechuan dried red chili peppers

1 tablespoon rice wine

2 teaspoons soy sauce

2 cups fish or chicken stock

2 celery stalks sliced

1 cup napa cabbage cut up Instructions Cut fish into 2" pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes. Heat oil in a large pot. Add hot bean sauce and stir until fragrant, about 1 minute. Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil. Place celery and napa cabbage in a clay casserole. Lay marinated fish on top. Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. Serve over steamed brown rice. Recipe Notes This is spicy! Reduce the amount of hot chili peppers and Szechwan peppercorns if you like, but for the full effect, I highly recommend using as much as the recipe states.

I have also made this using fish on the bone, which is usually cheaper than fish filet. If you don't mind working through the bones, this is definitely a budget-friendly option; otherwise, I suggest using fish filet.

If you want to try more Szechuan style recipes, take a look at these:

Kung Pao Chicken

Dan Dan Noodles

Szechuan Hot Chili Oil

Szechuan Hot Chili Oil Wonton Sauce

More Szechuan Spicy Fish Soup recipes:

Angie’s Recipe