What does “water boiled” mean in Sichuan Water Boiled Fish?

Despite the name, the fish isn’t simply boiled in plain water. It’s gently poached in a richly spiced broth — the “water boiled” refers to the Chinese cooking technique (水煮, shuǐ zhǔ) of simmering ingredients in a seasoned, oil-enriched liquid rather than deep frying.

Is Sichuan Water Boiled Fish very spicy?

It is bold and spicy, yes — but the real signature sensation is “mála,” a combination of spicy heat and the unique lip-numbing tingle from Sichuan peppercorns. You can adjust the number of dried chilies to control the heat level without losing the dish’s character.

What is doubanjiang and can I substitute it?

Doubanjiang is a fermented chili bean paste that is foundational to Sichuan cooking. It brings deep, savory, spicy, and umami-rich flavor. It’s available at most Asian grocery stores and online. There is no perfect substitute, but a combination of miso paste and chili paste can work in a pinch.

Which fish is best for this recipe?

Catfish, flounder, and tilapia all work wonderfully. Look for firm, thin fillets with a mild flavor. The key is slicing them thin and even so they cook quickly and stay silky.

Can I make this dish less spicy?

Absolutely. Reduce the number of dried chili peppers and use a smaller amount of doubanjiang to dial back the heat while keeping the depth of flavor intact. The Sichuan peppercorn numbing effect is separate from spice and can be kept for the full experience.

What vegetables can I use besides napa cabbage and celery?

Bean sprouts, thinly sliced lotus root, enoki mushrooms, and baby bok choy are all excellent additions or swaps. They should be mild-flavored so they don’t compete with the broth.

Do I need both red and green Sichuan peppercorns?

Using both is what makes this recipe special! Red Sichuan peppercorns deliver the classic citrusy, floral numbing tingle, while green ones add a brighter, more herbal kick. Together they create a more complex mála experience — but if you can only find one variety, either will still deliver great results.

Can I make this ahead of time?

The broth and vegetables can be prepared ahead of time, but the fish is best poached fresh just before serving to keep it silky and tender. The hot oil finish should always be done right before serving for maximum aroma and flavor impact.

Sichuan Water Boiled Fish (Shui Zhu Yu)

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

Sichuan Water Boiled Fish (Shui Zhu Yu)

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If you love bold flavors that make your lips tingle, Sichuan Water Boiled Fish (水煮鱼, Shui Zhu Yu) is about to become your new obsession. Despite its humble “water boiled” name, this is one of the most dramatic and flavor-packed dishes to come out of Sichuan, China. Silky fish fillets—catfish, flounder, or tilapia all work beautifully—are gently poached in a rich, spicy broth built on doubanjiang, dried chili peppers, and both green and red Sichuan peppercorns. The result is a dish that’s simultaneously fiery, savory, and mouth-numbingly addictive.

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.

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