Name: Sichuan Water Boiled Fish (Shui Zhu Yu)
Cuisine: Chinese
Ingredients: 1 1/2 pounds of fish fillets (tilapia, catfish, flounder or carp); 1 tablespoon Shaoxing wine; 1 teaspoon salt; 1/2 teaspoon white pepper; 1 egg white; 2 tablespoons corn starch; 2 tablespoons of vegetable oil; 1 1/2 tablespoons (5 grams) green Sichuan peppercorns; 1 1/2 tablespoons (5 grams) red Sichuan peppercorns; 1/2 cup (15 grams) dried red chili peppers; 2 tablespoons of vegetable oil; 1/2 cup vegetable oil (for last step); green parts of scallions and 4 whole dried chili peppers for garnish; 1 tablespoon vegetable oil; 4 cloves garlic, smashed; 2 inches of ginger, sliced; 3 scallions, cut into 1 inch pieces. Use the white parts and save the green parts for finishing.; 4 dried chili peppers; 3 tablespoons doubanjiang (Sichuan style broad bean sauce); 2 tablespoons Shaoxing wine; 3 stalks celery, sliced thin and 2 inches long; 10 napa cabbage leaves, sliced into large bite-sized pieces; 5 cups water; 1 tablespoon chicken bouillon; 1 tablespoon sugar; 1 tablespoon low-sodium soy sauce; 1/2 teaspoon white pepper

February 10, 2026 Ellen 0 Comments

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Sichuan Water Boiled Fish (Shui Zhu Yu)

Shui Zhu Yu Szechuan Water Boiled Fish Recipe

Shui Zhu Yu, literally translates as Water Boiled Fish. I hereby declare this translation as the most underwhelming description ever given to a dish. It should be called Mala Spicy Mouth Numbing Best Fish in the World. I order this dish every time we go to Wang’s Chinese Cuisine in River Edge, NJ. I crave it. I might actually be addicted. It’s arguably the most popular dish to come from Sichuan, China. Layers of tender napa cabbage, crunchy celery, tender fish filets, spicy red chili peppers and Sichuan peppercorns are immersed in a spicy broth.

Is it Sichuan or Szechuan?

Sichuan and Szechuan refer to the same Chinese province (四川) and its cuisine, with the primary difference being the romanization system used. “Sichuan” is the modern, official Pinyin spelling, while “Szechuan” (or Szechwan) is an older spelling, often used in older restaurant names or Western culinary contexts.

Nonetheless, Shui Zhu Yu (水煮鱼), or Szechuan Water Boiled Fish, is a legendary masterpiece of Szechuan cuisine known for its dramatic presentation and complex flavor profile. Despite its literal translation, this dish is anything but plain “boiled” fish. It features tender, velveted white fish fillets poached in a savory, spicy broth and finished with a signature hot oil pour that sizzles over dried aromatics. If you are a fan of bold heat, numbing spices, and silky textures, this authentic Shui Zhu Yu recipe is the ultimate comfort food for spice lovers.

What Makes This Dish Special?

The Mala Experience: This dish utilizes the classic Szechuan combination of má (numbing) and là (spicy), thanks to Szechuan peppercorns and dried red chilies.
Velveting Technique: The fish is marinated in a mixture of egg white and cornstarch before poaching, ensuring the protein remains incredibly soft and succulent.
The Sizzling Finish: The hallmark of this recipe is pouring smoking-hot oil over toasted aromatics right before serving, which releases an irresistible smoky fragrance.

Ginger, Scallions and Garlic for Water Boiled Fish — Smash garlic cloves, slice ginger and scallions.

Garlic, Scallions, Ginger and Dried Red Chili Peppers for Water Boiled Fish — In the same wok, toss the garlic, scallions, ginger and chili peppers until fragrant.

Vegetable bottom layer of Water Boiled Fish — Remove all the vegetables and lay them in a serving bowl.

Oil Drizzled on Water Boiled Fish — Drizzle hot oil for an aromatic sizzle. Serve immediately.

Key Ingredients for Authentic Flavor

To achieve restaurant-quality results at home, focus on these essential components:
1. The Fish: Use a firm-fleshed white fish such as tilapia, catfish, or sea bass. Slicing them into thin, uniform pieces is key for quick poaching.
2. Doubanjiang (Spicy Bean Paste): Often called the “soul of Szechuan cuisine,” this fermented paste provides the deep umami and red color of the broth.
3. Aromatics: Generous amounts of garlic, ginger, and scallions form the aromatic base.
4. Vegetable Bed: Traditionally, the fish is served over a bed of blanched bean sprouts or Napa cabbage, which absorbs the flavorful broth.

What’s in this recipe

fish fillets
napa cabbage
celery
scallions
dried red chili peppers
sichuan peppercorns
garlic
ginger
shoaxing wine
doubanjiang
white pepper
corn starch
vegetable oil
chicken bouillon

Ingredients for Water Boiled Fish Shui Zhu Yu

Sichuan Water Boiled Fish (Shui Zhu Yu)

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If there ever was a dish who’s name does not do it justice, it’s Water Boiled Fish. It’s one of the most popular dishes in China and Sichuan specialty restaurants. If you are a fan if mala spices, this is for you. Brimming with Sichuan peppercorns, dried chili peppers, vegetables and delicate fish filets this dish is hot, savory and multi-dimensional in its spiciness.

Author: Ellen
Category: Dinner
Cuisine: Chinese

Ingredients

Units Scale

For fish marinade (velveting technique)

1 1/2 pounds of fish fillets (tilapia, catfish, flounder or carp)
1 tablespoon Shaoxing wine
1 teaspoon salt
1/2 teaspoon white pepper
1 egg white
2 tablespoons corn starch
2 tablespoons of vegetable oil

Aromatics for finishing

1 1/2 tablespoons (5 grams) green Sichuan peppercorns
1 1/2 tablespoons (5 grams) red Sichuan peppercorns
1/2 cup (15 grams) dried red chili peppers
2 tablespoons of vegetable oil
1/2 cup vegetable oil (for last step)
green parts of scallions and 4 whole dried chili peppers for garnish

Soup Base and Vegetables

1 tablespoon vegetable oil
4 cloves garlic, smashed
2 inches of ginger, sliced
3 scallions, cut into 1 inch pieces. Use the white parts and save the green parts for finishing.
4 dried chili peppers
3 tablespoons doubanjiang (Sichuan style broad bean sauce)
2 tablespoons Shaoxing wine
3 stalks celery, sliced thin and 2 inches long
10 napa cabbage leaves, sliced into large bite-sized pieces
5 cups water
1 tablespoon chicken bouillon
1 tablespoon sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon white pepper

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Instructions

Starting from the tail end of each fish filet, slice each fish at a 45° angle and 1/4 inch thick. The goal is to cut the fish into wide-ish slices.
To the sliced fish, add the rest of the marinade ingredients: Shaoxing wine, salt, white pepper, egg white, corn starch and oil. Gently but thoroughly mix well so each filet is coated evenly. Cover and let it marinate in the fridge for 20 minutes.
For the aromatics, heat a wok or pot on medium heat with 2 tablespoons of vegetable oil. Once the oil is hot, add the chili peppers and both Sichuan peppercorns. Cook and stir until fragrant, about 2 minutes. Don’t let it burn. Transfer spices to a plate to cool.
Once the spices have cooled, grind it in the food processor until chopped fine. Set aside for finishing the dish later.
In the same wok or pot, heat the wok on medium-high heat. Add the oil until hot, then the garlic, ginger, whites of scallions, and chili peppers. Stir until fragrant, about 1 minute.
Add the doubanjiang and stir for 3 minutes. Add the Shaoxing wine and stir to mix well. You will see the wine start to evaporate. Add the celery and sauté for about 4 minutes.
Add water, bouillon, sugar, soy sauce, and white pepper. Once the liquid starts to boil, add the napa. Let the water return to a boil and lower the heat to medium. Let the napa cook for about 3 minutes, or until just tender.
Prepare a large serving bowl. Using tongs or a slotted spoon, remove all the vegetables from the wok/pot into the serving bowl. That is the bottom layer of the dish. Let the remaining liquid return to a boil in the wok/pot.
Add the fish slices to the broth and gently separate them so they are not stuck together. Let the broth return to a slow simmer and let the fish cook for about 6 minutes or just cooked through.
While the fish is cooking, heat up 1/2 cup vegetable oil in a small saucepan to about 350°F.
When the fish is done cooking, use a slotted spoon to remove the fish from the wok/pot and lay them evenly over the vegetables in your serving bowl. Pour the broth over the fish.
Spread the ground aromatic spices evenly over the fish. Garnish with the remaining dried chili peppers and the green parts of scallions.
Drizzle the vegetable oil gently and evenly over the aromatics. The oil will create a wonderful sizzle and will the smell of chili and mala spices will envelop the dish. Serve over rice.