Spicy Sichuan Poached Fish (Shui Zhu Yu): Authentic Recipe

Updated at: 15/02/2025

Shui Zhu Yu, or Spicy Sichuan Poached Fish, is a culinary masterpiece showcasing the vibrant flavors of Sichuan cuisine. This seemingly simple dish belies a depth of complexity, achieved through a precise balance of fiery chili oil, fragrant Sichuan peppercorns, and the delicate sweetness of fresh fish. The key lies in the gentle poaching technique, ensuring the fish remains succulent and flaky, a stark contrast to the bold, tingling spice of the sauce. Its beauty lies not only in its taste, but also in its visual appeal – a vibrant crimson broth cradling pristine white fish fillets.

Prepare to be tantalized by a symphony of textures and tastes as we guide you through the creation of this iconic dish. From carefully selecting the right fish to mastering the art of the chili oil, each step is crucial to unlocking the authentic flavors of Shui Zhu Yu. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions that will transform your kitchen into a Sichuan spice haven.

Tools Needed

  • Cleaver or palm
  • Bowl
  • Saucepan
  • Coffee grinder or pestle and mortar
  • Clay pot or casserole dish
  • Frying pan

Ingredients

  • Basa fish (or other white fleshed fish)
  • Spring onion
  • Ginger
  • Garlic
  • Pickled chilies
  • Sichuan peppercorns (green and red)
  • Dried chilies
  • Salt
  • White pepper (or black pepper)
  • Rice wine (or Shaoxing wine, white wine, mirin)
  • Potato starch (or cornstarch, wheat starch, bean starch)
  • Egg white
  • Vegetable oil
  • Cabbage (or bok choy, other leafy greens)
  • Broad bean paste (Doubanjiang)
  • Light soy sauce
  • MSG (or chicken powder)
  • Hand-pulled noodles (optional)

Step-by-Step Instructions

Step 1. Prepare Fish and Marinade

  • Cut the fish diagonally into slices. Thinner slices get more flavor, thicker slices retain more of the fish's original taste.
  • Slice spring onion and ginger into chunks, crush them to release juices. Make a tea with warm water.
  • Add salt (depending on the fish's saltiness), a little white pepper, some ginger-spring onion tea, rice wine, and potato starch. Mix well.
Cut the fish diagonally into slices. Thinner slices get more flavor, thicker slices retain more of the fish's original taste.Prepare the marinade: Slice spring onion and ginger into chunks, crush them to release juices. Make a tea with warm water.Marinate the fish: Add salt (depending on the fish's saltiness), a little white pepper, some ginger-spring onion tea, rice wine, and potato starch. Mix well.
Prepare Fish and Marinade

Step 2. Prepare Aromatics and Vegetables

  • Quarter and chop cabbage, chop pickled chilies, finely chop ginger and garlic.
  • Toast and grind Sichuan peppercorns into a fine powder. Toast dried chilies, let them cool, and crush (remove seeds).
  • Fry dried chilies, pickled chilies, garlic, and ginger until fragrant. Add greens and wilt slightly. Transfer to a heat-resistant dish.
Prepare the vegetables: Quarter and chop cabbage, chop pickled chilies, finely chop ginger and garlic.Toast and grind Sichuan peppercorns into a fine powder. Toast dried chilies, let them cool, and crush (remove seeds).Fry dried chilies, pickled chilies, garlic, and ginger until fragrant. Add greens and wilt slightly. Transfer to a heat-resistant dish.
Prepare Aromatics and Vegetables

Step 3. Create and Thicken the Spicy Broth

  • Fry garlic and pickled chilies, add broad bean paste and chili oil, cook until fragrant. Add rice wine, light soy sauce (cook until no raw taste), water, white pepper, salt, and MSG.
  • Add starch slurry to thicken the soup. Add fish to the boiling soup base and cook until done (about 20 seconds for thin slices).
Make the soup base: Fry garlic and pickled chilies, add broad bean paste and chili oil, cook until fragrant. Add rice wine, light soy sauce (cook until no raw taste), water, white pepper, salt, and MSG.Add starch slurry to thicken the soup. Add fish to the boiling soup base and cook until done (about 20 seconds for thin slices).
Create and Thicken the Spicy Broth

Step 4. Assemble and Finish the Dish

  • Remove fish from soup base, remove chili and peppercorns, and place in the dish with vegetables. Pour remaining soup base over.
  • Pour hot oil over Sichuan peppercorns, dried chilies, garlic, and green onions.
Remove fish from soup base, remove chili and peppercorns, and place in the dish with vegetables. Pour remaining soup base over.Pour hot oil over Sichuan peppercorns, dried chilies, garlic, and green onions.
Assemble and Finish the Dish

Read more: Easy Char Siu Chicken Roast: Sweet & Sticky BBQ Chicken Recipe

Tips

  • Don't use too flaky fish like cod.
  • Don't overcook the fish, or it will be dry and flaky.
  • Don't marinate the fish for too long; it'll become too salty.
  • Remove chili seeds for a less bitter and more aromatic spice.
  • Cook soy sauce in hot oil to avoid a raw taste.

Nutrition

  • Calories: 600-800
  • Fat: 35-55g
  • Carbs: 30-50g
  • Protein: 40-60g

FAQs

1. What type of fish is best for Shui Zhu Yu?

A firm, white-fleshed fish like cod, snapper, or catfish works best. Avoid overly oily fish.

2. Can I adjust the spice level?

Absolutely! Start with less chili oil and Sichuan peppercorns, and add more to taste. You can also control the heat by using less spicy chilies.


With its perfect balance of delicate fish and fiery spice, your homemade Shui Zhu Yu is a testament to the artistry of Sichuan cuisine. Enjoy the rewarding flavors of this authentic dish, savoring the tingling sensation and the rich aroma that lingers long after the last bite. Now go forth and impress your friends and family with your newfound culinary skill!