Hunan-Style Spicy Fish Fillet in Chili Oil
Delicate white fish fillets poached in a fragrant, spicy chili oil broth typical of Hunan cuisine, balanced with garlic and pickled chili flavors. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs vegetable oil, dried red chilies, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 grams, cut into 2-inch pieces white fish fillets (e.g., tilapia or cod)
- 4 tbsp vegetable oil
- 8 pieces, chopped dried red chilies
- 1 tsp Sichuan peppercorns
- 6 cloves, minced garlic cloves
- 1 inch piece, julienned ginger
- 2 tbsp, chopped pickled chili peppers
- 2 cups chicken broth
- 1 tbsp soy sauce
- to taste salt
- 1 tbsp, mixed with 2 tbsp water cornstarch
- 2 stalks, sliced for garnish scallions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp vegetable oil in a wok over medium heat until shimmering. Add 1 tsp Sichuan peppercorns and 8 chopped dried red chilies, stir-frying for 1 minute until fragrant.
- Step 2: Add 6 minced garlic cloves, 1 inch julienned ginger, and 2 tbsp chopped pickled chili peppers. Cook for 2 minutes until aromatic.
- Step 3: Pour in 2 cups chicken broth and 1 tbsp soy sauce, bringing to a simmer.
- Step 4: Gently add 400 grams white fish fillets cut into 2-inch pieces into the broth. Poach for 5-6 minutes until the fish is just cooked through.
- Step 5: Slowly stir in 1 tbsp cornstarch mixed with 2 tbsp water to thicken the broth, cooking for 1-2 minutes until sauce coats the fish.
- Step 6: Season with salt to taste, garnish with 2 sliced scallions, and serve immediately with steamed rice.
Frequently asked questions
How long does Hunan-Style Spicy Fish Fillet in Chili Oil take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hunan-Style Spicy Fish Fillet in Chili Oil?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Hunan-Style Spicy Fish Fillet in Chili Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hunan-Style Spicy Fish Fillet in Chili Oil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hunan-Style Spicy Fish Fillet in Chili Oil?
Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
