• Sichuan spicy water fish fillet (Alan Benson)

Firm white fish fillets are poached gently in a spiced broth and served with blanched bok choy. 






Skill level

Average: 1.2 (235 votes)


  • 6 x150 gram Blue Eye Trevalla fillets, with or without skin
  • 1 large onion, cut into quarters
  • 2 celery stalks, cut into 2cm long pieces
  • 2 large carrots, cut into 2 cm long pieces
  • 6 slices of ginger
  • 2 cloves garlic crushed
  • 1 tbsp Sichuan peppercorns
  • 6 dried long red chilli
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 l chicken stock
  • 6 bok choy, cut into quarters



  • 1 tsp roasted Sichuan peppercorns
  • 1 long red chilli, finely sliced
  • 1 green shallot, finely sliced
  • chilli oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place all the ingredients except the Trevalla and bok choy in a poaching kettle or pot. Bring the spicy water to the boil and boil for 5 minutes.

Add the fish and reduce the spicy water to a simmer. Cook the fish for approximately 5 minutes or until done.

Remove the fish from the liquid and place in individual shallow bowls.

Blanche the bok choy to al dente and place on top of the fish.

Pour 100 mls of poaching liquid over the fish. Garnish with Sichuan pepper, long red chilli, green shallot and chill oil.


Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.

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