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Sichuan Water Boiled Fish (Shui Zhu Yu)

Shui Zhu Yu Szechuan Water Boiled Fish
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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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Once the spices have cooled, grind it in the food processor until chopped fine. Set aside for finishing the dish later.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. While the fish is cooking, heat up 1/2 cup vegetable oil in a small saucepan to about 350°F.
  11. 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.
  12. Spread the ground aromatic spices evenly over the fish. Garnish with the remaining dried chili peppers and the green parts of scallions.
  13. 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.

Find it online: https://moderateposh.com/sichuan-water-boiled-fish-shui-zhu-yu/