Shui Zhu Yu (Sichuan Boiled Fish)

Shui Zhu Yu (Sichuan Boiled Fish)

4 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Tao,RN
Recipe by  Tao,RN

“Shui Zhu Yu is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you 'Nian Nian You Yu'--Happy New Year!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chilies). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
  3. Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
  4. Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns, and chile peppers.
  5. Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. Garnish each portion with cilantro to serve.

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Reviews (4)

Rate This Recipe
lilorchid82
10

lilorchid82

It's not that I thought the dish was inedible, but I've had many szechuan fish dishes...and this is not reminiscent of any of them. First, there's no way that the napa and celery would cook thoroughly by soaking in hot broth and having hot oil poored over it. The fish did not take on much flavor either. I will not be repeating this one.

Golfanatic79
4

Golfanatic79

This guy has it right for the most part. The celery, and cabbage do need to be cooked, along with the garlic and ginger. With the bean paste at direction #3 in oil, before you add the water, or stock. I love the Sichuan region for the layers of flavors you can create in a short time. With the bean paste you can play with many more flavors. Dark soy, Black vinegar, sugar, sesame oil(use sparingly), and I would add some toasted white sesame seeds, and scallions cut on a bias as garnish, instead of cilantro. even though the chilis were brought to Sichuan from there, thats where it should stop.

Jennii
4

Jennii

love it!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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