Cringey Kitchen

Gluten free, dairy free things in the shape of food

Swimming Fire Fish

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This recipe is inspired by a Szechuan restaurant here in Seattle. My brother first introduced me to this dish when I was in college. I was instantly hooked on how it balances spicy and salty flavors. I even braved a snowstorm once just so I could warm up with a bowl of this fire fish.

If you are a fan of spicy food, this is the recipe for you. However, be warned that Szechuan food is a different kind of spicy than you might be used to. Szechuan food is known for its numbing spice effect. This is caused by a mixture of a lot of dried chillies and peppercorns. You start to lose feeling in your lips and tongue if you eat too much. 

Chef K is not as thrilled about spicy food as I am, so I was careful not to make it unbearably spicy. However, if you’re up for a challenge, feel free to adjust the spice level with more chillies, peppercorn, gochugaru, and/or hot sauce. Taste as you go so you don’t overdo it!

Keep your fish in your bowl, not the floor,
Your favorite alternative chefs, K & T

Print

Swimming Fire Fish

Prep Time 25 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Fish

  • 1 lb white fish fillets cut in ¼ inch thick slices at a 45 degree angle
  • ¾ tsp salt
  • ½ tsp ground white pepper
  • 2 tbsp dry sherry
  • 1 tbsp cornstarch

1 tbsp + ¼ cup oil, divided

1 cup soybean sprouts

7 oz enoki mushroom

3 clove garlic, crushed and minced

5 slices ginger

2 green onions, sliced

15 dried chillies, chopped

2 tsp Sichuan peppercorn

2 tbsp chili bean paste

1 tbsp hot chili sauce

1 tsp gochugaru

4 cups chicken stock

1 pound soft tofu

Instructions

  1. In a small bowl, combine the fish with the salt, white pepper, sherry, and cornstarch. Place bowl in the refrigerator to marinate for 20 minutes.
  2. Heat 1 tbsp oil in wok over high heat. Stir fry sprouts for 2 minutes and then add the enoki mushrooms. Once sprouts become wilted, transfer to a large serving bowl.
  3. In the same wok over medium heat, heat up ¼ cup oil then cook garlic and ginger until they start to brown. Add green onion, chillies, and peppercorn to the wok. Cook for 2 minutes. Next, add the spicy bean paste, hot chili sauce, and gochugaru. Let cook for another 3 minutes.
  4. Add chicken stock to the wok and bring to a boil. Add fish and tofu to the stock and let it come back to a boil. Once boiling again and the fish is cooked through, pour soup and all the contents over the sprouts and enoki.
  5. Serve with a side of rice!