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Shui Zhu Yu
Sichuan Boiled Fish
Shui Zhu Yu, or Sichuan Boiled Fish, is a quintessential Sichuan dish where tender slices of fish are gently poached in a fiery, aromatic broth, then dramatically finished with a cascade of sizzling hot oil infused with dried chilies and Sichuan peppercorns. Despite its intimidating appearance, the flavor is incredibly complex and satisfying.
๐ง ์ฌ๋ฃ
- 500 g White fish fillets(Such as tilapia, cod, or basa. Skinless and boneless.)
- 200 g Bean sprouts(Fresh and crisp.)
- 30 g Dried red chilies(Adjust to your spice preference. You can leave them whole or snip them in half for more heat.)
- 2 tbsp Sichuan peppercorns(Whole.)
- 2 tbsp Doubanjiang(Spicy fermented broad bean paste. Essential for authentic flavor.)
- 200 ml Vegetable oil(Or other neutral cooking oil like canola or peanut oil.)
- 8 cloves Garlic(Thinly sliced.)
- 1 inch piece Ginger(Thinly sliced.)
- 1 tbsp Shaoxing wine(Or dry sherry, for marinating the fish.)
- 1 large Egg white(For marinating the fish.)
- 1 tbsp Cornstarch(For marinating the fish.)
- 1 tsp Salt(For marinating and broth.)
- 750 ml Chicken broth(Or water, for the poaching liquid.)
- 2 stalks Scallions(Green parts only, cut into 2-inch lengths, for garnish.)
- 1/4 cup Cilantro(Fresh, for garnish.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the fish: Slice the fish fillets thinly against the grain, about 0.5 cm thick. In a medium bowl, gently toss the fish slices with Shaoxing wine, egg white, cornstarch, and 1/2 tsp salt. Let it marinate for at least 15 minutes at room temperature while you prepare other ingredients. This tenderizes the fish and gives it a silky texture.
โฑ๏ธ 15 minutes - 2
Prepare the base: Bring a pot of water to a boil. Add the bean sprouts and blanch for 1-2 minutes until slightly tender but still crisp. Drain well and place them in the bottom of a large, heatproof serving bowl. Set aside.
โฑ๏ธ 5 minutes - 3
Make the spicy broth: In a wok or large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the doubanjiang and stir-fry until the oil turns red and fragrant, about 1 minute. Add the sliced garlic, ginger, dried chilies, and Sichuan peppercorns. Stir-fry for another 1-2 minutes until aromatic, being careful not to burn the garlic or peppercorns. Pour in the chicken broth (or water) and bring to a simmer. Add the remaining 1/2 tsp salt. Let it simmer gently for 5-10 minutes to infuse the flavors.
โฑ๏ธ 10 minutes - 4
Poach the fish: Carefully slide the marinated fish slices into the simmering broth, one by one, to prevent them from clumping. Gently stir to separate them. Poach for 2-3 minutes, or until the fish turns opaque and is just cooked through. Do not overcook, as the fish will become tough.
โฑ๏ธ 3 minutes - 5
Assemble the dish: Gently ladle the poached fish and the spicy broth over the blanched bean sprouts in the serving bowl. Arrange the fish slices evenly. Garnish with the chopped scallions and fresh cilantro.
โฑ๏ธ 2 minutes - 6
The grand finale: Heat the remaining 180 ml of vegetable oil in a small saucepan or wok until it reaches smoking point (around 200-220ยฐC / 400-425ยฐF). Carefully and dramatically pour the smoking hot oil over the fish, chilies, and peppercorns in the serving bowl. You should hear a loud sizzle. This step is crucial for releasing the aromas and flavors.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the oil for the final pour is extremely hot (smoking point) to properly 'bloom' the chilies and peppercorns, releasing their full aroma and flavor.
- โThe fish cooks very quickly; poaching for just 2-3 minutes is key to achieving a tender, melt-in-your-mouth texture.
- โThe dramatic sizzle of the hot oil hitting the aromatics is an integral part of the Shui Zhu Yu experience, both visually and aromatically.
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- For a different protein, thinly sliced beef or lamb can be used instead of fish. Marinate and cook them similarly, adjusting cooking times as needed.
- Add other vegetables like napa cabbage, bok choy, or enoki mushrooms to the broth.