Sichuan Boiled Fish (Shui Zhu Yu, 水煮鱼)
Shui Zhu Yu is a classic Sichuan dish made with fish that is cooked in a spicy hot pot broth. The fish is typically sliced thinly and stir-fried with vegetables such as bean sprouts, garlic, and ginger, and seasoned with Sichuan peppers, chili oil, and other spices. The resulting dish is flavorful and deeply satisfying, with a spicy kick that is characteristic of Sichuan cuisine.
Ingredients
- 1 lb. white fish fillets, cut into 1-inch pieces
- 1/4 cup vegetable oil
- 1 tsp. Sichuan peppercorns
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 cup chopped scallions
- 1/4 cup doubanjiang (spicy broadbean paste)
- 1/4 cup chili oil
- 1/4 cup fermented black beans, rinsed and drained
- 1/4 cup Shaoxing wine
- 4 cups chicken stock
- 1/4 cup soy sauce
- 2 tsp. cornstarch
- 2 tsp. water
- 1 egg, beaten
- 1/4 cup chopped cilantro
About the recipe
Cook Time: 30-40 minutes
Portions: 4 servings
Difficulty: Medium