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Sichuan Boiled Fish

Famous Sichuan style boiled fish slices - also known as Shui Zhu Yu.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 604 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 500 g  fish fillet
  • 200 g bean sprouts
Marinating
  • 1 tsp. salt
  • 1 tbsp. cooking wine
  • 1 tbsp. egg white
  • 1 tbsp. oyster sauce
  • 1/2 tsp. ground white pepper
  • 2 tsp. cornstarch
Soup Base
  • 2 tbsp. cooking oil , divided
  • 2 tbsp. doubanjiang
  • 5 garlic cloves
  • 2 green onions
  • 1 inch  root ginger 
  • half fo the fried Sichuan peppercorn
  • 1 tsp. dou-chi , optional
  • half of fried the peppers
  • pinch of salt
  • 4 cups water
Topping
  • fried chili peppers and Sichuan peppercorn
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped green onion
  • 2 tbsp. hot oil

Instructions

    Cup of Yum
  1. Prepare fish |Cut the fillet into thin slices and then marinate with all marinating sauce. Set aside for 30 minutes or even longer.  Then add cornstarch and mix well before making the dish.
  2. Fry the pepper and Sichuan peppercorn|Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
  3. Add oil in wok and fry the doubanjiang over slow fire until the oil turns red. Then place garlic, ginger and scallion in and fry until aromatic. Then add dou-chi, Sichuan peppercorn and toasted chili pepper (half). Continue cooking for half minutes.
  4. Load the wok with around 4 cups of water. Let the base simmer for 10 minutes over slow fire. 
  5. During this period, take another pot and blanch bean sprouts for 1 minutes and then place in the bottom of serving bowl to support fish slices. Then place the fish slices in and cook for 3 minutes. Transfer the fish slices to serving bowl.
  6. Add soup base to serving bowl, recommend using a filter to remove the doubanjiang flakes. 
  7. Add the remaining chili pepper flakes, Sichuan peppercorn, chopped garlic and chopped scallion on top. Pour around 2 tablespoons of hot oil on top.  Serve hot!

Notes

  • For those who love spicy very much, you can sprinkle some chili powder on top before pouring the hot oil.

Nutrition Information

Calories 604kcal (30%) Carbohydrates 20g (7%) Protein 56g (112%) Fat 34g (52%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 125mg (42%) Sodium 1435mg (60%) Potassium 1054mg (30%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 216IU (4%) Vitamin C 22mg (24%) Calcium 102mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 604

% Daily Value*

Calories 604kcal 30%
Carbohydrates 20g 7%
Protein 56g 112%
Fat 34g 52%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 125mg 42%
Sodium 1435mg 60%
Potassium 1054mg 22%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 216IU 4%
Vitamin C 22mg 24%
Calcium 102mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.