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
SZECHUAN FISH
Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don't over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute
Provided by Bergy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok brown the fish on all sides with the green onion& garlic.
- Combine remaining ingredients and pour over the fish.
- Cover& cook on low heat for 20 minutes.
Nutrition Facts : Calories 157.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 42.6, Sodium 920.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.6, Protein 26.5
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
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.
More about "szechuan fish recipes"
SICHUAN BOILED FISH RECIPE | BON APPéTIT
From bonappetit.com
4/5 (9)Estimated Reading Time 3 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.
SZECHUAN FISH - SUAN CAI YU - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 35 minsCategory Main CourseCalories 307 per serving
- Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections.
- In a large bowl with clean water, soak and wash the fish slices until they become almost transparent. Transfer out and drain.
- Marinade the fish bones and fish fillet slices with salt, cornstarch and white pepper powder. Set aside.
- Heat up around 1 tablespoon cooking oil in a large wok, fry garlic, ginger, green onions and whole Sichuan peppercorn for around 1 to 2 minutes or until aroma. Add pickled mustard green for another minute. Pour around 2L of fresh cold water and mushrooms, simmer the soup for around 20 minutes. Taste the soup and add salt accordingly.
10 BEST SZECHUAN FISH RECIPES | YUMMLY
From yummly.com
SZECHUAN SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
DRY SCHEZWAN FISH RECIPE - PARTY APPETIZER [CAFE RECIPE]
From myfridayfoodswings.com
SZECHUAN FISH STIR FRY RECIPE WITH ORANGE SAUCE - MIZKANFLAVORS
From mizkanflavors.com
SICHUAN BOILING FISH RECIPE (SHUI ZHU YU) - VIET WORLD KITCHEN
From vietworldkitchen.com
SZECHUAN FISH RECIPE – NEW COOKERY RECIPES
From newcookeryrecipes.info
WHOLE FISH IN SZECHUAN BROADBEAN SAUCE - CHOPSTICK THERAPY
From chopsticktherapy.com
SUAN CAI YU (酸菜鱼, SICHUAN FISH WITH PICKLED MUSTARD …
From omnivorescookbook.com
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼) - RED HOUSE SPICE
From redhousespice.com
SZECHUAN FISH – SUAN CAI YU
From asianfoodfiesta.com
BOILED FISH-SICHUAN-SHUI ZHU YU RECIPE - CHINA SICHUAN …
From chinasichuanfood.com
SZECHUAN SHRIMP WITH BROCCOLI AND PEPPERS - CRAVING TASTY
From cravingtasty.com
BEST SZECHUAN RECIPES USING SZECHUAN PEPPERCORNS - OLIVEMAGAZINE
From olivemagazine.com
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
SZECHUAN SHRIMP: HOW TO MAKE BEST SHRIMP STIR FRY?
From trychinesegoodies.com
KUNG PAO FISH WITH DRIED CHILIES AND SICHUAN PEPPERCORNS RECIPE
From seriouseats.com
SZECHUAN SHRIMP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
SZECHUAN-STYLE FISH RECIPE | EAT SMARTER USA
From eatsmarter.com
WHOLE CRISP FISH WITH SICHUAN SAUCE - JAMIE GELLER
From jamiegeller.com
AUTHENTIC SZECHUAN SAUCE! | FEASTING AT HOME
From feastingathome.com
RECIPES WITH SZECHUAN PEPPERS | ALLRECIPES
From allrecipes.com
10 BEST SZECHUAN FISH RECIPES - FOOD NEWS
From foodnewsnews.com
SZECHUAN SEAFOOD DISH - KUALI
From kuali.com
CHINESE SPICY ROAST FISH (重庆烤鱼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
HOT SZECHUAN FISH RECIPE – ALIEN RECIPES
From alienrecipes.com
SZECHUAN FISH RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
SICHUAN SWEET AND SOUR CRISPY FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
SZECHUAN FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SZECHUAN FISH STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
THE MOST FAMOUS SICHUAN SPICY BOILED FISH RECIPE 水煮魚
From youtube.com
SZECHUAN FISH - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
FISH IN SZECHUAN SAUCE - LATEST RECIPES
From latestrecipes.net
SZECHUAN FISH RECIPE | SUGAR AND SPICE
From sugarandspice.net
SZECHUAN SALMON WITH SCALLION GREEN BEANS | FEASTING AT HOME
From feastingathome.com
FISH IN SZECHUAN SAUCE | RECIPE | RECIPES, FRIED FISH, FISH RECIPES
From pinterest.com
SZECHUAN FISH | CHINESE | NON-VEGETARIAN | RECIPE
From bawarchi.com
SZECHUAN BEEF: HOW TO MAKE IT? - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
SICHUAN FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
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 »
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #healthy #very-low-carbs #seafood #vegetables #asian #easy #dinner-party #low-fat #fish #dietary #low-cholesterol #low-saturated-fat #low-calorie #stir-fry #low-carb #healthy-2 #low-in-something #saltwater-fish #cod #shellfish #3-steps-or-less #technique
You'll also love