Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.
Ingredients
17 items- Grass carp (or catfish) 1 whole (about 1500g)
- Bean sprouts 200g
- Egg white 1
- Cornstarch 1 tbsp
- Shaoxing wine (or cooking wine) 1 tbsp
- Ginger 10g
- Garlic 5 cloves
- Green onion 1 stalk
- Dried red chilies 20g
- Sichuan peppercorns 5g
- Pixian doubanjiang (fermented broad bean paste) 2 tbsp
- Light soy sauce 1 tbsp
- Salt to taste
- Sugar 1 tsp
- White pepper a pinch
- Stock or water 800ml
- Cooking oil 100ml
Nutrition
Steps （8 steps）
Clean the grass carp; fillet the fish from the backbone, slicing against the grain into 0.3 cm thick pieces. Chop the bones into segments. In a bowl, combine the fish fillets with 1 egg white, 1 tbsp cornstarch, 1 tbsp Shaoxing wine, a pinch of salt and white pepper. Mix vigorously in one direction for about 2 minutes until the fish feels sticky and well-coated. Let marinate for 15 minutes. Season the bones with some wine and salt and set aside.
Trim the bean sprouts and wash them. Bring a pot of water to a boil and blanch the sprouts for about 1 minute until softened but still crunchy. Drain and spread evenly in the bottom of a large serving bowl.
Heat 50ml oil in a wok over medium heat. Add ginger, garlic, and green onion; sauté until fragrant. Add the chopped doubanjiang, reduce heat to low, and stir-fry for about 2 minutes until the oil is red and fragrant. Add the fish bones and turn heat to medium; cook until lightly browned on both sides.
Pour 800ml stock or water into the wok; bring to a boil over high heat and skim off any foam. Add 1 tbsp light soy sauce, 1 tsp sugar, and salt to taste (note the doubanjiang is salty). Lower heat to medium-low and simmer for about 5 minutes to let the bone flavors infuse. Use a slotted spoon to remove the bones and place them on top of the bean sprouts.
Keep the broth at a gentle simmer. Carefully add the marinated fish fillets one by one, spreading them out. After all are added, increase heat to medium and cook for 1-2 minutes until the fillets turn white, curl up, and float. Remove from heat immediately to keep them tender.
Gently pour the fish and broth into the bowl over the sprouts and bones, trying not to break the fish pieces.
Evenly top the fish with dried chili segments (20g) and Sichuan peppercorns (5g). Optionally add some minced garlic or chopped scallions.
Heat the remaining 50ml oil in a small saucepan over high heat until it smokes (about 210°C/410°F). Quickly and evenly pour the hot oil over the chilies and peppercorns – you'll hear a sizzle that releases the amazing aroma. Garnish with cilantro or green onions if desired. Serve immediately.
Tips
The egg white and cornstarch marinade is key for silky fish. Make sure the oil is very hot before pouring over the aromatics to fully release their fragrance. Use good-quality Sichuan peppercorns and dried chilies for the best results.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.