Szechuan Fish Recipes

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SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)



Sichuan Boiled Fish (Shui Zhu Yu, 水煮鱼) image

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

1 pound fish fillets ((such as tilapia, catfish, flounder, carp, or snakehead))
3/4 teaspoon salt ((plus more salt to taste))
½ teaspoon ground white pepper ((divided))
2 tablespoons Shaoxing wine ((divided))
1 egg white
1½ tablespoons cornstarch
1 tablespoon vegetable oil ((plus an additional ½ to ¾ cups))
3 cups chicken stock
2 cups water
5 slices ginger
3 cloves garlic ((thinly sliced))
2 scallions ((cut into 2-inch lengths))
3/4 pound soybean sprouts
15 grams dried red chili peppers ((1/2 cup, de-seeded and chopped))
10 grams green Sichuan peppercorns ((ma jiao 麻椒, 3 tablespoons))

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



Szechuan Fish image

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

1 lb red snapper (or other firm white fish) or 1 lb cod, cut onto 1 1/2" pieces (or other firm white fish)
2 green onions, chopped
3 cloves garlic, minced
1 cup fish stock (or use chicken stock)
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon ginger, grated
1 tablespoon sherry wine
1/2 teaspoon chili pepper, crushed

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 (Sichuan Boiled Fish) image

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

1 egg white, beaten
½ teaspoon cornstarch
¼ teaspoon ground white pepper
3 thin slices fresh ginger root
1 (6 ounce) fillet swai fish, cut into bite-sized pieces
1 tablespoon vegetable oil
10 Sichuan peppercorns
5 dried chile de arbol peppers
1 tablespoon vegetable oil
2 teaspoons Sichuan bean sauce
2 cups water
3 stalks celery, cut into 1/2-inch pieces
1 cup sliced napa cabbage
2 teaspoons minced garlic
2 sprigs cilantro

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



Sichuan Boiled Fish image

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

1 large egg white
¼ cup rice wine
2 Tbsp. cornstarch
2 tsp. finely grated peeled ginger
1 tsp. kosher salt
½ tsp. freshly ground white pepper (optional)
2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper)
6 Tbsp. grapeseed or vegetable oil, divided
3 celery stalks, sliced into (3"-long) matchsticks
½ cup bean sprouts
⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided
7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
1 (3") piece ginger, peeled, thinly sliced (about 5 slices)
2 tsp. whole Sichuan peppercorns, divided
3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste)
2½ cups fish stock, low-sodium chicken broth, or water
2 scallions, thinly sliced on a diagonal
2 sprigs cilantro, sliced into (2") pieces (stems and leaves)
2 tsp. gochugaru (fine Korean red pepper powder)
1 tsp. sesame seeds

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.

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