Spicy Solace
Sichuan Water-Boiled Fish
水煮鱼
(seoi zy jyu)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
To prepare Sichuan Water-Boiled Fish, start by slicing fish fillets into 1/4″ thick pieces and marinating them in Shaoxing wine, egg white, cornstarch, and salt for 15 minutes. While the fish marinates, chop garlic, julienne ginger, and cut scallions. Heat oil in a wok, add garlic, dried chili peppers, and Sichuan peppercorns, sauté for a while, then set aside. In the same wok, simmer chicken stock, ginger, scallions, Doubanjiang, Shaoxing wine, sugar, and salt. Heat oil in a pot to 350-375°F (175-190°C). Once small bubbles form, without smoke, add fish to the broth and bring to a boil. Transfer fish and broth to a bowl, top with aromatic spices, then pour heated oil over them. Garnish with cilantro and serve immediately with steamed rice.
Beyond The Recipe
On Fish
On Heat
On Variations
On Flavor
Sichuan Water-Boiled Fish (seoi zy jyu)
Course: FishCuisine: Sichuan4
servings30
minutes15
minutes571
kcalSichuan Water-boiled Fish, despite its deceptive name, is a fiery and flavorful dish from China's Sichuan Province. It features tender fish cooked in a spicy chili oil broth with Sichuan peppercorns, delivering a numbing and endorphin-releasing sensation. This dish demands attention with its intense flavors and heat, offering a deeply satisfying culinary adventure. Its complex spices and textures create a memorable dining experience, earning it a cherished place in Sichuan cuisine. The combination of fiery heat and comforting flavors makes it a beloved choice for people of all ages.
INGREDIENTS
- For the mains:
1.2 lb Fish Fillets (Catfish) (approx. 540g)
- For the marinade:
2 tbsp Shaoxing Wine
1 Egg (White)
2 tbsp Cornstarch
1/2 tsp Salt
1 tsp Vegetable Oil
- For the toppings:
0.5 oz. Dried Chili Peppers (approx. 15g)
0.35 oz. Sichuan Peppercorns (red and green) (approx. 10g)
4 Cloves Garlic (chopped)
2 tbsp Vegetable Oil
- For the broth:
1-inch Ginger (julliened)
2 Stalk Scallions (whole) (2-inch pieces)
2 tbsp Doubanjiang (chili bean paste)
4 cups Chicken Stock
1 tbsp Shaoxing Wine
11/2 tsp Sugar
1/2 tsp Salt (adjust to taste)
- For the garnish:
1/2 cup Vegetable Oil
A sprinkle of (chopped) cilantro
DIRECTIONS
- Preparation steps:
- To prepare the dish, chop the garlic, julienne the ginger, and cut the scallions into 2-inch pieces.
- Now, carefully slice the fish fillet into 1/4" (1/2 cm) thick pieces, ensuring the knife or cleaver is held at a 45-degree angle (we'll need fish pieces with a generous amount of surface area, as they will shrink during cooking).
- Marination steps:
- In a mixing bowl, combine the fish fillet with Shaoxing wine, egg white, cornstarch, and salt. Thoroughly mix the ingredients, then drizzle some vegetable oil over them. Let it marinate for about 15 minutes.
- Cooking steps:
- Now, let's work on the toppings. Heat some oil in a wok over low heat. Add the garlic and toss it quickly, then add the dried chili peppers and toss again before adding the Sichuan peppercorns. Cook and stir until fragrant, about 2 minutes, then transfer the spices to a plate. Once cooled, roughly chop them.
- Using the same wok over high heat, pour in the chicken stock, ginger, scallions, Doubanjiang, Shaoxing wine, sugar, and salt. Bring it to a boil, then let it simmer on low heat for 5 minutes.
- While the soup simmers, heat the oil in a pot to 350–375°F (175–190°C). Look for small bubbles forming around it, without any smoke.
- Returning to the wok, use a spider strainer to remove all solids from the soup. Carefully place each piece of fish into the soup, one by one. Once all the fish is added, increase the heat and bring everything to a boil.
- Transfer the fish and broth to a heat-proof bowl. Sprinkle the aromatic toppings on top, then delicately pour the heated oil evenly over everything (expect some spattering, but it shouldn't be messy). The oil should be hot enough to sizzle the chili and peppercorns.
- Finish with a garnish of cilantro leaves. Serve immediately with steamed rice.