Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
512 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
Description
This recipe begins by marinating skinless, boneless fish fillets with salt, white pepper, Shaoxing rice wine, and corn starch to tenderize and season. The dried chilies and Sichuan peppercorns are fried gently in oil to release their aroma, then minced. Celery or bean sprouts cooked briefly provide a crunchy bed for the fish and broth.
The broth is prepared by frying garlic, ginger, and scallions in oil, then adding spicy Sichuan chili bean paste and chili powder before adding water or stock and bringing to a boil. The marinated fish slices are cooked gently in the broth and served with the vegetables in a bowl. The fried chili-pepper oil mixture and fresh coriander garnish are poured over the top to release their scent and heat just before serving.
This dish balances silky fish with bold, numbing spices and bright aromatics, accompanied by simple plain rice to soak up the flavorful broth.
Ingredients
For the fish
- 250 g fish fillet 9oz (see note 1, skinless, boneless
- 1 pinch salt
- 1 pinch white pepper
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon corn starch
For the spices
- ½ teaspoon neutral cooking oil generic cooking oil
- 15 dried chilli
- 2 teaspoon Sichuan peppercorn see note 2
For the vegetable
- 1 teaspoon neutral cooking oil generic cooking oil
- 250 g celery or bean sprouts, cut into thin strips
For the broth
- 2 tablespoon neutral cooking oil generic cooking oil
- 2 clove garlic minced
- 1 teaspoon ginger minced
- 1 talk scallions chopped
- 1.5 tablespoon Sichuan chili bean paste see note 3
- 1 teaspoon chilli powder
- 400 ml water or chicken stock, hot
For garnishing
- Coriander chopped
- 2 tablespoon neutral cooking oil generic cooking oil
Instructions
Marinate the fish
- Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
Fry the spices
- In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
Cook the vegetable
- In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Make the broth
- Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
Cook the fish
- Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
Garnishing
- Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
Notes
- You can substitute fish types such as catfish, cod, sea bass, or pangasius according to availability.
- Using a mix of red and green Sichuan peppercorns is traditional but optional based on availability.
- Adjust the amount of Sichuan chili bean paste depending on its brand and saltiness; Pixian Doubanjiang is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 512kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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