Recipes - Chinese

Shui Zhu Yu (Sichuan Boiled Fish)


Originated from Chongqing, the “Shui Zhu Yu” which literally means fish boiled in water, is one of the most popular dishes in Sichuan cuisine. Numbingly hot, the tender fish fillets are cooked in chilli oil, Sichuan peppercorns and dried chillies.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

600g firm white-fleshed fish fillets, such as Basa fillet, rock ling (thinly sliced on a 45-degree angle)
40g potato starch*
420ml vegetable oil
2 tbsp doubanjiang*
1 tbsp salted black beans
3 spring onions (cut into 5cm lengths)
40g dried long red chillies (soak in water to soften, seeds removed, thinly sliced)
15g (3 tbsp) Sichuan peppercorns
40g garlic cloves (about 12)
20g ginger (finely chopped)
1 tbsp Shaoxing wine
600ml chicken stock
1 tbsp 13-fragrance spice powder*
large pinch each of ground white pepper and caster sugar
200g soybean sprouts*
50ml chilli oil*




Steps:
  1. Combine fish, potato starch, 1 tbsp vegetable oil and 1 tbsp water in a bowl. Mix well to combine and marinate for 20 mins.
  2. Heat 300ml vegetable oil in a wok over high heat until smoking. Add doubanjiang, black beans, spring onion, half the dried chilli and two-thirds of the Sichuan peppercorns, reduce heat to medium and cook until oil turns red, then add garlic, ginger and Shaoxing wine and stir-fry until fragrant. Add stock, 13-fragrance spice powder, season to taste with white pepper and caster sugar and simmer, stirring occasionally, until well-flavoured. Add fish mixture, reduce heat to low and simmer until fish is just cooked. Add soybean sprouts, cook until just wilted and transfer to a serving bowl.
  3. Wipe out wok and return to medium-high heat. When smoking, add chilli oil and remaining vegetable oil and heat to 160ºC. Add remaining dried chillies and remaining Sichuan peppercorns and stir-fry until fragrant, then pour over fish and serve hot.

* Soybean sprouts, potato starch, 13-fragrance spice powder, chilli oil and doubanjiang, a hot chilli broad bean paste, are available from select Asian grocers. We recommend using ready-made chilli oil for convenience and consistency of achieving the signature red hue of Sichuan dishes.


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Shui Zhu Yu (Sichuan Boiled Fish)

Shui Zhu Yu (Sichuan Boiled Fish)

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Originated from Chongqing, the “Shui Zhu Yu” which literally means fish boiled in water, is one of the most popular dishes in Sichuan cuisine. Numbingly hot, the tender fish fillets are cooked in chilli oil, Sichuan peppercorns and dried chillies.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

600g firm white-fleshed fish fillets, such as Basa fillet, rock ling (thinly sliced on a 45-degree angle)
40g potato starch*
420ml vegetable oil
2 tbsp doubanjiang*
1 tbsp salted black beans
3 spring onions (cut into 5cm lengths)
40g dried long red chillies (soak in water to soften, seeds removed, thinly sliced)
15g (3 tbsp) Sichuan peppercorns
40g garlic cloves (about 12)
20g ginger (finely chopped)
1 tbsp Shaoxing wine
600ml chicken stock
1 tbsp 13-fragrance spice powder*
large pinch each of ground white pepper and caster sugar
200g soybean sprouts*
50ml chilli oil*

Instructions
  1. Combine fish, potato starch, 1 tbsp vegetable oil and 1 tbsp water in a bowl. Mix well to combine and marinate for 20 mins.
  2. Heat 300ml vegetable oil in a wok over high heat until smoking. Add doubanjiang, black beans, spring onion, half the dried chilli and two-thirds of the Sichuan peppercorns, reduce heat to medium and cook until oil turns red, then add garlic, ginger and Shaoxing wine and stir-fry until fragrant. Add stock, 13-fragrance spice powder, season to taste with white pepper and caster sugar and simmer, stirring occasionally, until well-flavoured. Add fish mixture, reduce heat to low and simmer until fish is just cooked. Add soybean sprouts, cook until just wilted and transfer to a serving bowl.
  3. Wipe out wok and return to medium-high heat. When smoking, add chilli oil and remaining vegetable oil and heat to 160ºC. Add remaining dried chillies and remaining Sichuan peppercorns and stir-fry until fragrant, then pour over fish and serve hot.

* Soybean sprouts, potato starch, 13-fragrance spice powder, chilli oil and doubanjiang, a hot chilli broad bean paste, are available from select Asian grocers. We recommend using ready-made chilli oil for convenience and consistency of achieving the signature red hue of Sichuan dishes.

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