Skip to content
LoginRegister
WhatToEat.Today

Recipes with sichuan chilli bean paste

4 recipes that use sichuan chilli bean paste, with photos, step-by-step instructions and cook times. The quickest, Shui zhu fish, takes 45 minutes. It is most often cooked with ginger, light soy sauce and neutral oil.

Got a few things in the fridge? Search by everything you have

Twice-cooked pork

Sichuan families say no dish is more homely than hui guo rou, literally 'meat returned to the pot': pork belly is simmered whole, cooled, sliced paper-thin and then fried again with fermented chilli bean paste until the fat turns translucent and the slices curl into little cups. It was once the treat cooked after ancestral offerings, when the boiled pork came back to the kitchen, and it is still the dish many Chengdu people crave most when they are far from home. The flavour is rich, salty and savoury with a slow chilli warmth rather than a sharp burn, and the leeks bring a sweet, green crunch. Eat it with a big bowl of rice to soak up the red oil. Chef's tip: chill the boiled pork for 15 minutes in the freezer before slicing; firm pork gives clean, even 3 mm slices that curl beautifully in the wok.

60 minMeatSpicy
by KrazyBadal 0 views

Shui zhu fish

'Water-boiled fish' is Sichuan humour at its driest, because what arrives at the table in Chongqing and Chengdu restaurants is a great basin of silky fish slices half hidden under a red sea of chillies and Sichuan pepper, still crackling from a ladle of smoking oil poured over at the last moment. Underneath is a savoury broth of chilli bean paste with soft bean sprouts and celery. It is a dish for sharing with friends over beer or tea: you fish out the slices with chopsticks and leave the oil behind, as everyone does. Plain rice is essential, and something cooling such as smacked cucumber helps. Chef's tip: coat the fish in egg white and cornflour and give it no more than three minutes in the broth; the coating keeps each slice tender and stops it breaking up.

45 minFishSpicy
by KrazyBadal 0 views

Chongqing grilled fish

The river port of Wanzhou on the Yangtze gave the country kao yu, now a late-night favourite in every Chinese city: a whole fish, split open and grilled over charcoal until the skin crackles, then laid in a metal tray of bubbling chilli broth and kept hot over a burner in the middle of the table. Friends pick at the crisp skin and soft flesh, then work through the potatoes, bean sprouts and celery underneath, which soak up the spicy, savoury, faintly numbing sauce. This home version uses a hot oven and a roasting tin. Serve it with rice and plenty of cold drinks. Chef's tip: dry the fish inside and out with kitchen paper and oil the tin well; a wet fish steams instead of crisping and sticks to the metal.

60 minFishSpicy
by KrazyBadal 0 views

Mala crayfish

On summer nights the pavements of Changsha and Wuhan fill with folding tables, plastic gloves and mountains of glossy red crayfish, the season's great shared feast from May to August. Each little shell is sucked for its spicy sauce before you twist off the tail for a sweet, firm bite of meat; the sauce is hot from chillies and bean paste, numbing from Sichuan pepper and rounded out with garlic and a bottle of lager. Large shell-on prawns make an easy swap if you can't buy live crayfish. Serve with cold drinks, cucumber, steamed buns or rice to mop up the sauce, and lots of napkins. Chef's tip: once the crayfish turn red, simmer them for no more than 8 minutes; longer and the tail meat goes mushy and comes away in shreds.

50 minFishSpicy
by KrazyBadal 0 views

Goes well with sichuan chilli bean paste