Recipe of the Month

Sichuan Boiled Fish

A simple showstopper, this main meal is tasty, pungent, spicy and super addictive! If you are familiar with Sichuan cuisine you may have heard about the boiled series of Sichuan style dishes or in Chinese, “水煮,shuizhu”, the literal translation being ‘water boiled’ or ‘simply boiled’. Showcasing beautiful fresh fish poached in seasoned water and topped with spices and herbs, this recipe follows simple steps but the flavours are definitely complex!



> 250g skinless, boneless fish fillet
> 1 pinch salt
> 1 pinch white pepper
> 1 teaspoon Shaoxing rice wine
> 1 teaspoon corn starch

> ½ teaspoon cooking oil
> 15 dried chillies
> 2 teaspoons Sichuan peppercorn

> 1 teaspoon cooking oil
> 250g celery, cut into thin strips, or bean sprouts

> 2 tablespoons cooking oil
> 2 cloves garlic, minced
> 1 teaspoon ginger, minced
> 1 stalk spring onion, chopped
> 1 1/2 tablespoon Sichuan chilli bean paste
> 1 teaspoon chilli powder
> 400ml hot water, or chicken stock

> Coriander, chopped
> 2 tablespoons cooking oil

You can find all of the ingredients for this recipe in our Fresh Food Market on Level 3. Fresh fish makes all the difference so we highly recommend visiting Fish Island to have your pick from their latest catch. Ask their team for recommendations on the choice of fish and to make things easier, you can always ask for their help with filleting and thinly slicing in advance.

Stock up on the specialty Asian ingredients you need from Market Place Fresh, (their Knorr Kingsford Corn Starch is a good pantry staple to always have on hand). Choose your level of spiciness by reducing the number of chillies during the cook, or chat to the team from Dandenong Grocery Market about which chillies bring the right level of heat for your preference.

Finish of your visit to the Fresh Food Market by swinging by India at Home and pick up a bag of rice to serve up alongside your Sichuan Boiled Fish dish!



Marinate the fish

Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.

Fry the spices

In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn). Chop coarsely when cooled. Set aside.

Cook the vegetables

In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.

Make the broth

Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.

Cook the fish

Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetables.


Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with white rice.


Recipe sourced and adapted from

Market Place

Market Place is located within our Level 3 Fresh Food Market.

With a wide array of the freshest locally sourced produce, you are sure to find your favourite fruit and vegetables and discover many more!

Be sure to check out The Market Place Halal Butcher inside the store on your next visit.