Sichuan (Chinese) · dinner
Water-Boiled Fish (Shui Zhu Yu) Thin slices of white fish are poached in a fiery, fragrant chili broth over bean sprouts, then finished with a sizzling pour of hot oil loaded with toasted Sichuan peppercorns and dried chilies. Despite the name, it is a bold, aromatic broth rather than plain boiled fish.
total 45 min
prep 25 min
cook 20 min
servings 4 Keep this recipe Add a copy of Water-Boiled Fish (Shui Zhu Yu) to your Saucepan library.
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Back to 4 servings fish 1 pound firm white fish fillets (catfish, tilapia, snapper or grouper), very fresh, sliced 1/4 inch thick at an angle 1 tablespoon Shaoxing wine, divided 1 teaspoon salt, for marinade 0.5 teaspoon ground white pepper, divided 1 egg white 1.5 tablespoons cornstarch, for marinade 1 tablespoon vegetable oil, for marinade vegetables 2 cups mung bean sprouts, or soybean sprouts 1 cup Chinese celery, or regular celery, cut into 2-inch lengths broth 3 tablespoons vegetable oil, for frying the broth and aromatics 3 tablespoons Pixian doubanjiang (chili bean paste), avoid Lee Kum Kee brand 4 cloves garlic, smashed or thinly sliced 1 inch ginger, sliced 3 green onions, white parts cut into 1-inch pieces 5 dried red chilies, sliced 1 tablespoon Shaoxing wine, for broth 1 tablespoon sugar 1 teaspoon light soy sauce 0.5 teaspoon mushroom powder or chicken bouillon powder, optional 5 cups water or fish stock, for the broth topping 0.5 cup dried red chilies, halved, seeds mostly discarded 2 tablespoons Sichuan peppercorns, red and/or green 0.333 cup neutral oil (canola), for the finishing oil slurry 0.5 teaspoon cornstarch, mixed with 1 teaspoon water, for thickening topping fresh cilantro, for garnish
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1 Step 1: Slice the fish about 1/4 inch thick at a 45-degree angle. Mix the egg white, cornstarch, half the wine, half the white pepper and the salt into a smooth marinade, coat the fish, drizzle with the oil and refrigerate for about 20 minutes.2 Step 2: Halve the chilies and discard most seeds. Fry the chilies and peppercorns in 2 tablespoons oil over medium-low heat for about 2 minutes until fragrant but not browned. Cool, then coarsely grind or chop and set aside.3 Step 3: Heat the remaining oil in a wok over medium heat. Stir-fry the celery and bean sprouts for 1 minute until just wilted, then spread them in a large heatproof serving bowl.4 Step 4: Wipe the wok, reheat with oil over medium heat, and stir-fry the garlic, ginger, green onion whites and sliced dried chilies for about 1 minute. Add the doubanjiang and stir for 2 to 3 minutes, adding a splash of water if it sticks.5 Step 5: Add the remaining wine, scraping up the browned bits, then add the water or stock, sugar, soy sauce and optional mushroom powder. Bring to a boil, then simmer for 5 minutes and strain out the solids.6 Step 6: Return the broth to a simmer and slide in the marinated fish slices a few at a time. Poach for 30 seconds to 1 minute until just opaque and flaking easily, then transfer to the serving bowl over the vegetables.7 Step 7: Bring the remaining broth to a boil, stir in the cornstarch slurry and cook 1 minute until slightly thickened, then pour over the fish until mostly covered.8 Step 8: Scatter the toasted chili and peppercorn mixture over the fish. Heat the 1/3 cup oil to about 300°F (150°C) or until just smoking, then carefully pour it over the top so it sizzles. Garnish with cilantro and serve right away with steamed rice.getsaucepan.com/r/73a5db70-0562-54a4-a6cb-200d4c521f04
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