Sichuan-style Shui Zhu Yu
Sichuan-style Shui Zhu Yu, also known as Sichuan boiled fish, is a popular Chinese dish from the Sichuan province. The dish consists of tender white fish fillets that are briefly poached in a spicy and numbing broth made with Sichuan peppercorns, chili peppers, garlic, ginger, and other seasonings. The dish is served hot and is typically garnished with fresh vegetables, such as bean sprouts, Chinese celery, and green onions. Sichuan-style Shui Zhu Yu is famous for its fiery and numbing flavors, which are characteristic of Sichuan cuisine.
Ingredients
- 1 lb. fresh fish fillets, such as catfish or tilapia
- 2 tbsp. Sichuan peppercorns
- 1/4 cup vegetable oil
- 1/2 cup sliced scallions
- 2 tbsp. minced ginger
- 2 tbsp. minced garlic
- 1/4 cup fermented black beans
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup chicken broth
- 1/4 tsp. sugar
- 2 tsp. cornstarch
- 1/4 cup water
- 4 oz. bean sprouts
- 4 oz. spinach leaves
About the recipe
Cook Time: 45 minutes
Portions: 4 servings
Difficulty: Medium