Sichuan Boiled Fish in a Seething Sea of Chilies Recipe (Shuizhu Yu)
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Boiled Fish in a Seething Sea of Chilies Recipe (Shuizhu Yu)
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This Sichuan recipe celebrates the dramatic heat and flavor of chilies with slices of tender fish served in a brothy mixture of peppers and sizzling oil.
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Ingredients
- 1.5 pound fish fillet use sea bass, red snapper, mahi mahi, or grouper
FISH MARINADE
- 1 egg white
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon corn starch
FOR THE SOUP/BROTH
- 3 tablespoons vegetable oil divided
- 1.5 cups bean sprouts
- 2 ounces about 20 small dried chilies seeds removed and roughly chopped
- 2 tablespoons Whole Sichuan peppercorns
- 2 tablespoons doubanjiang
- 4 cloves garlic chopped
- 1 inch knob ginger peeled and chopped
- 1 green onion chopped (white and green parts)
- 3.5 cups water or use fish stock for deeper flavor
- salt to taste
- For Serving. ¼ cup hot chil oil, spicy chili flakes, fresh chopped green onion
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Instructions
- Slice the fish into thin ¼ inch strips and add to a bowl.
- Whisk the marinade ingredients together then pour over the fish. Marinate at least 5 minutes, or up to 30 minutes or 1 hour, refrigerated.
- Heat 1 tablespoon vegetable oil in a wok or large pan to medium-high heat. Add the bean sprouts and stir fry for 1 minute. Remove and set into the bottom of serving bowls. This will support the fish.
- Heat 1 more tablespoon vegetable oil (if needed) in the same wok or pan to medium-high heat. Add the chopped dried chilies and Sichuan peppercorns and stir fry until fragrant, about 1 minute. Transfer the stir fried chilies to a plate and set aside.
- Add final tablespoon vegetable oil (if needed) and doubanjiang to the wok or pan and stir fry for 1 minute (doubanjiang will darken), then add garlic, ginger, green onion, fried dried chilies, and peppercorns. Stir fry 1 more minute.
- Add water (or fish stock) and salt to taste. Simmer for 10 minutes.
- Add marinated fish and simmer for 2-3 minutes (separating the slices, if needed), until cooked through. Transfer fish to serving bowls, on top of the bean sprouts.
- Pour the soup/broth into the serving bowls.
- Heat the wok back to medium-high heat. Add the hot chili oil and heat for 1 minute, or until it starts to sizzle.
- Pour the sizzling hot chili oil over the serving bowls, then garnish wish spicy chili flakes and fresh chopped green onion. Serve sizzling hot!
Notes
- For the Chilies: Use use japones, chile de arbol, or dried Chinese peppers.
- The chilies in the recipe aren't meant to be consumed, only to flavor the broth. Traditionally, diners pluck out the fish and bean sprouts with chopsticks or a spoon, though the chilies are edible.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
22g
(7%)
Protein
35g
(70%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.3g
Cholesterol
73mg
(24%)
Sodium
897mg
(37%)
Potassium
1117mg
(32%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
3888IU
(78%)
Vitamin C
13mg
(14%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 897mg | 37% |
| Potassium | 1117mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 3888IU | 78% |
| Vitamin C | 13mg | 14% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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