SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)
Sichuan Boiled Fish, or shui zhu yu, is a very popular dish in China's Sichuan specialty restaurants. This Sichuan boiled fish is heavy on the oil, Sichuan peppercorns, and dried red chili peppers, all used to flavor the delicate fresh fish filets at the center of this dish.
Provided by Judy
Categories Fish and Seafood
Time 40m
Number Of Ingredients 15
Steps:
- Cut the fish into ¼-inch thick slices at a 45-degree angle. The goal is to get pieces of fish with a lot of surface area, as they'll shrink once cooked.
- Next, marinate the fish. Add 3/4 teaspoon salt, ¼ teaspoon ground white pepper, and 1 tablespoon Shaoxing wine. Mix (best with your hand) everything well. Next, add the egg white and mix, followed by 1½ tablespoons cornstarch. Mix until the marinade starts to feel "slimy," for lack of a better term. Finally, drizzle 1 tablespoon of oil over the top--there's no need to mix it in, just drizzle it over the surface. Put the fish in the refrigerator, and marinate for about 20 minutes.
- The active cooking time takes less than 10 minutes, so make sure the rest of the ingredients are prepped while the fish is marinating, and that you're ready to eat right afterwards, because this dish is best served immediately.
- In a wok set over high heat, add the chicken stock, water, ginger, garlic, scallions, ¼ teaspoon of white pepper, and 1 tablespoon of Shaoxing wine. Bring it to a boil. Now is a good time to add salt to taste. Next, add the bean sprouts, and bring to a boil once more. Cook for one minute. Now turn down the heat. Using a fine-meshed strainer, spider, or large slotted spoon, scoop all of the solids out of the soup and transfer to a heat proof serving bowl. It's very important that your serving vessel be heat-proof, as you'll be pouring very hot oil into it later.
- Now, in a small pot, slowly heat up ½ - ¾ cup oil. It doesn't have to be exact, but you should use at least a ½ cup. To test whether the oil is heated to the correct temperature, dip a wooden/bamboo chopstick into the oil and look for small bubbles forming around it, but no smoke. If the oil is smoking, it's too hot!
- When the oil is heating, bring the soup back to a boil, then turn the heat down to low. Place your fish, one piece at a time, into the soup. Once all the fish is in the soup, turn up the heat and bring everything to a boil. Once boiling, immediately pour everything (fish and soup) on top of the vegetables in the serving bowl.
- Quickly sprinkle the dried chili peppers and the green Sichuan peppercorns evenly over the fish, and pour the heated oil evenly over everything. The oil should be hot enough to sizzle the chili and the peppercorns, but not hot enough to burn the spices. Serve immediately!
Nutrition Facts : Calories 316 kcal, Carbohydrate 20 g, Protein 35 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 88 mg, Sodium 756 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SICHUAN BOILED FISH
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Seafood Fish Cod Snapper Chile Pepper Celery Ginger Garlic Green Onion/Scallion Lunar New Year Boil Wok Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 21
Steps:
- Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
- Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
- Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don't have a lid), and simmer 15 minutes to infuse broth with flavor.
- Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
- Wipe out wok, pour in remaining 4 Tbsp. oil, and heat over high until just smoking. Add finely chopped garlic, gochugaru, sesame seeds, remaining 20 chiles, and remaining 1 tsp. whole Sichuan peppercorns and cook, stirring constantly, until fragrant, about 1 minute. Immediately pour over top of fish.
SHUI ZHU YU (SICHUAN BOILED FISH)
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!
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
- 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 chiles). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.5 g, Cholesterol 39.5 mg, Fat 20.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 3.7 g, Sodium 445.5 mg, Sugar 2.7 g
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.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
- 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.
- 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.
- 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.
- Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
- Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 512 kcal
More about "sichuan boiled fish recipes"
BOILED FISH-SICHUAN-SHUI ZHU YU RECIPE - CHINA SICHUAN …
From chinasichuanfood.com
5/5 (2)Total Time 30 minsCategory Main DishCalories 604 per serving
- Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt. Mix thoroughly and set aside to marinade about 15~30 minutes.
- Boil some water in wok and cook mushrooms or any other vegetables you like. Then lay the vegetables in the bottom of your final container (you can also use cabbage or other vegetable to replace)
- Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma.Discard the cassia bark.
SICHUAN BOILED FISH RECIPE | BON APPéTIT
From bonappetit.com
4/5 (9)Estimated Reading Time 5 mins
- Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
- Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
- Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don’t have a lid), and simmer 15 minutes to infuse broth with flavor.
- Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE
From grandszechuanmn.com
AUTHENTIC SICHUAN SPICY BOILED FISH 四川水煮鱼 - THE RICE …
From thericelover.com
THE MOST FAMOUS SICHUAN SPICY BOILED FISH RECIPE 水 …
From youtube.com
SUAN CAI YU (酸菜鱼, SICHUAN FISH WITH PICKLED MUSTARD …
From omnivorescookbook.com
SZECHUAN FISH - SUAN CAI YU - CHINA SICHUAN FOOD
From chinasichuanfood.com
WATER-BOILED FISH WITH TOFU (SHUI ZHU YU, 水煮鱼)
From blog.themalamarket.com
SICHUAN BOILING FISH RECIPE (SHUI ZHU YU) - VIET WORLD …
From vietworldkitchen.com
SICHUAN BOILED FISH (SHUI ZHU YU) | ASIAN INSPIRATIONS
From asianinspirations.com.au
SHUI ZHU YU (SICHUAN BOILED FISH, 水煮鱼) - OMNIVORE'S …
From omnivorescookbook.com
SICHUAN SPICY BOILED FISH (水煮魚 / SHUIZHUYU)
From thesinginghorse.com
SPICY SICHUAN “WATER BOILED” FISH AND CELERY (SHUI ZHU YU)
From saveur.com
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼) | RECIPE | ASIAN RECIPES, …
From pinterest.ca
SICHUAN FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼) | RECIPE | SZECHUAN …
From pinterest.ca
HOW TO MAKE SHUI ZHU YU (WATER BOILED FISH RECIPE) 水煮鱼
From youtube.com
SICHUAN FISH RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPE FOR BOILED FISH : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE
From asianfoodfiesta.com
SICHUAN BOILED FISH (SPICY) - NATURAL PLUS GREEN
From naturalplusgreen.com
SICHUAN BOILED FISH – THAMMACHART SEAFOOD
From thammachartseafood.com
SUAN CAI YU: BOILED FISH WITH PICKLED CABBAGE AND CHILI
From misschinesefood.com
AUTHENTIC SICHUAN BOILED FISH - PACIFIC WEST
From justcooked.com.au
SICHUAN BOILED FISH | CITY PIER SEAFOOD
From citypierseafood.com
SICHUAN BOILED BEEF (水煮牛肉 - SHUIZHU NIUROU) - THE WOKS OF LIFE
From thewoksoflife.com
SICHUAN BOILED FISH | RECIPE | FISH BOIL RECIPE, SICHUAN, HEALTHY …
From pinterest.com
SICHUAN BOILED BEEF (SHUI ZHU NIU ROU, 水煮牛肉) - RED HOUSE SPICE
From redhousespice.com
SHUI ZHU YU (SICHUAN BOILED FISH) RECIPE? - FOOD NEWS
From foodnewsnews.com
CHINESE SICHUAN SPICY BOILED FISH 四川水煮鱼 - COOK COOK GO
From cookcookgo.com
SICHUAN BOILED FISH | PUNCHFORK
From punchfork.com
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼) | RECIPE | RECIPES, …
From pinterest.com
SICHUAN BOILED FISH - SHUI ZHU YU | CHINA YUMMY FOOD
From chinayummyfood.com
SICHUAN BOILED FISH (水煮鱼) – WILL & YUEYUE FAMILY BLOG
From willyueyue.com
SICHUAN SAUERKRAUT BOILED FISH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SICHUAN-STYLE BOILED FISH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
10 BEST SZECHUAN FISH RECIPES - FOOD NEWS
From foodnewsnews.com
SICHUAN FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WATER BOILED FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
SICHUAN SPICY BOILED FISH – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
31 COD RECIPES FOR DELICATE, FLAKY FISH EVERY TIME | EPICURIOUS
From epicurious.com
SICHUAN BOILED FISH RECIPE - COOK.ME RECIPES
From cook.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love