Water-Boiled Fish (Shui Zhu Yu)

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 4 servings

Country of Origin

China (Sichuan)

Description

Do not let the name fool you; this is one of Sichuan's most intensely fiery dishes. Delicate, velveted white fish fillets are quickly poached in a rich, spicy, aromatic broth over a bed of tender vegetables. The entire dish is then finished with a dramatic, sizzling oil pour over dried chilies and Sichuan peppercorns.

Presentation & How It's Eaten

Served in a large, deep communal bowl overflowing with bright red chili oil. Diners use chopsticks to carefully fish out the ultra-tender fish fillets and vegetables from beneath the aromatic oil layer.

Ingredients

• 500g (1.1 lbs) firm white fish fillets (such as tilapia, cod, or snakehead, sliced into 1/4-inch thick pieces)

• 2 cups Napa cabbage (coarsely chopped)

• 1.5 cups fresh bean sprouts

• 2.5 tbsp spicy fermented broad bean paste (Doubanjiang)

• 3 cloves garlic (minced)

• 1 tbsp fresh ginger (minced)

• 3 cups chicken stock or water

• 1/3 cup vegetable oil (for the final sizzle)

Fish Marinade:

• 1 tbsp Shaoxing rice wine

• 1/2 tsp salt

• 1 egg white

• 1.5 tbsp cornstarch

The Sizzling Topping:

• 3 tbsp dried red Chinese chilies (coarsely chopped)

• 1.5 tbsp whole Sichuan peppercorns

Step-by-Step Directions

1. Marinate Fish: Gently toss the fish slices with the Shaoxing wine, salt, egg white, and cornstarch. Let sit for 15 minutes to create a smooth protective coating.

2. Blanch Vegetables: Heat 1 tablespoon of oil in a wok. Stir-fry the Napa cabbage and bean sprouts over high heat for 2 minutes until tender-crisp. Transfer them into the bottom of your large serving bowl to form a base layer.

3. Build Spicy Broth: Add 1 more tablespoon of oil to the wok over medium heat. Add the Doubanjiang, minced garlic, and ginger. Fry for 1 minute until the oil turns red and fragrant. Pour in the chicken stock and bring to a hard boil, then lower to a gentle simmer for 5 minutes.

4. Poach Fish: Turn the heat down to low so the broth is barely bubbling. Slide the marinated fish slices into the broth one by one. Let them poach undisturbed for 2–3 minutes until the meat turns opaque and flakes easily. Gently ladle the fish and broth over the vegetable bed.

5. Add Spices: Scatter the chopped dried chilies and whole Sichuan peppercorns evenly across the top of the fish.

6. The Sizzling Pour: Clean the wok and heat the 1/3 cup of vegetable oil until it is shimmering and lightly smoking. Carefully pour the hot oil directly over the dried chilies and peppercorns. It will crackle loudly, instantly blistering the spices and releasing an incredible aroma. Garnish with cilantro if desired.

Cooking Tips

• Gentle Poaching: Never boil the fish vigorously. White fish is incredibly delicate; a rolling boil will break the beautiful fillets into tiny fragments. A gentle simmer keeps them perfectly intact.

Nutrition Facts

(Estimated per serving)

• Calories: ~320 kcal

• Total Fat: 22g

• Saturated Fat: 3.5g

• Cholesterol: 65mg

• Sodium: ~840mg

• Total Carbohydrates: 9g

• Dietary Fiber: 2.5g

• Sugars: 3g

• Protein: 26g