Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
Tendre fish fillet poached in seasoned water, then topped with spices, Sichuan boiled fish is tasty, pungent and super addictive.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 250 g skinless, boneless fish fillet (9oz (see note 1))
- 1 pinch salt
- 1 pinch white pepper
- 1 tsp Shaoxing rice wine
- 1 tsp corn starch
- 1/2 tsp cooking oil
- 15 dried chilli
- 2 tsp Sichuan peppercorn (see note 2)
- 1 tsp cooking oil
- 250 g celery, cut into thin strips (or bean sprouts)
- 2 tbsp cooking oil
- 2 clove garlic (minced)
- 1 tsp ginger (minced)
- 1 stalk scallions (chopped)
- 1.5 tbsp Sichuan chilli bean paste (see note 3)
- 1 tsp chilli powder
- 400 ml hot water (or chicken stock)
- Coriander (chopped)
- 2 tbsp cooking oil
Instructions
- 1
Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
- 2
In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
- 3
In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
- 4
Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
- 5
Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
- 6
Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.