Spicy Tofu Fish Fillet (Douhua Fish Slices)

 Spicy tofu fish fillet is a classic popular Sichuan dish.

 It features tender, smooth fish slices paired with soft silken tofu, soaked in a rich, numbing and spicy Sichuan-style broth. Fresh, savory and aromatic, with an extremely tender mouthfeel,

 it is a comforting signature rice dish loved by spicy food lovers.

Ingredients

Main Ingredients

300g fresh fish fillets (grass carp, bass or snakehead fish)

1 box silken tofu (soft douhua)

Aromatics & Side Ingredients

3 cloves garlic (minced)

1 piece ginger (shredded)

3 dried red chilies

1 handful Sichuan peppercorns

2 scallions

A little pickled mustard greens (optional)

Marinade for Fish

1 tsp cooking wine

1 tbsp light soy sauce

A pinch of salt

White pepper

1 tbsp cornstarch

1 egg white

Seasonings for Soup

2 tbsp chili bean paste

1 tsp dark soy sauce

Half tsp sugar

Appropriate salt

Cooking oil

Step-by-Step Instructions

1. Process and marinate fish fillets

   Cut fresh fish into thin even slices. Rinse and drain thoroughly to remove excess water.

   Add cooking wine, light soy sauce, salt, white pepper, cornstarch and egg white. Stir evenly in one direction, then drizzle a little cooking oil to lock moisture. Marinate for 15 minutes.
2. Prepare tofu and accessories

   Cut silken tofu into thick blocks gently. Boil a pot of light salt water, put in the tofu and blanch for 1 minute. Drain and set aside to prevent breaking and remove bean odor.

   Chop scallions, soak dried chilies and Sichuan peppercorns for later use.
3. Cook the spicy base soup

   Heat oil in a pot over medium heat. Add Sichuan peppercorns and dried red chilies to stir-fry until fragrant, then take them out and crush for topping.

   Leave base oil in the pot, add minced ginger, garlic and chili bean paste. Stir-fry slowly to release red oil and rich fragrance.
4. Simmer the soup base

   Pour in an appropriate amount of hot water, add dark soy sauce, sugar and a little salt. Bring the soup to a rolling boil and simmer for 3 minutes to fully enrich the flavor.
5. Add tofu and fish slices

   Put the blanched silken tofu into the soup, simmer on low heat for 2 minutes to let the tofu absorb the broth.

   Turn up the heat slightly, spread the marinated fish slices one by one into the pot. Do not stir immediately.

   Cook gently for 2–3 minutes until the fish slices turn white, tender and fully cooked.
6. Final flavoring and serving

   Pour the whole dish into a large bowl. Sprinkle with crushed Sichuan peppercorns, dried chilies and chopped scallions.

   Heat a little hot oil until smoking hot, and pour it on the toppings to trigger a strong aroma. Serve hot immediately.

Cooking Tips

1. Silken tofu is fragile; handle gently and avoid vigorous stirring.
2. Marinating fish with egg white and starch ensures a smooth, tender texture without fishy smell.
3. Control the cooking time of fish slices; overcooking will make the meat tough.
4. Chili bean paste is the key to the authentic Sichuan flavor.
5. Adjust the amount of chili and Sichuan peppercorns according to personal spicy tolerance.