Sichuan Boiled Fish, or Shui Zhu Yu, is a culinary masterpiece showcasing the fiery, numbing, and intensely flavorful side of Sichuan cuisine. This iconic dish features tender, flaky fish fillets swimming in a vibrant, intensely aromatic broth brimming with Sichuan peppercorns, chili oil, and a symphony of fragrant herbs and spices. The contrasting textures—the delicate fish against the bold, spicy broth—create an unforgettable sensory experience. Prepare yourself for a flavor journey that will leave your taste buds tingling.
Beyond the captivating aroma and visually stunning presentation, the beauty of Shui Zhu Yu lies in its relatively simple preparation. This recipe guides you through each step, from preparing the fish to creating the complex yet surprisingly straightforward spicy broth. Ready to embark on this culinary adventure and create your own authentic Sichuan Boiled Fish? Let's dive into the step-by-step process!
Tools Needed
- Large pot
- Wok or large frying pan
- Mixing bowl
Ingredients
- Fish fillets
- Doubanjiang (fermented chili bean paste)
- Douchi (fermented black beans)
- Ginger
- Garlic
- Green onions
- Dried chilies
- Sichuan peppercorns
- Soy sauce
- Rice vinegar
- Sugar
- Vegetable oil
- Cornstarch
- Cooking wine
- Water
Step-by-Step Instructions
Step 1. Prepare the Fish and Marinade
- Clean and cut the fish into desired portions. Marinate with cooking wine and cornstarch. (This step is inferred, details are missing from the transcript)
Step 2. Create the Spicy Sichuan Sauce
- In a wok, heat oil. Add doubanjiang, douchi, ginger, garlic, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant. (This step is inferred, details are missing from the transcript)
- Add soy sauce, rice vinegar, and sugar to the sauce. Stir well. (This step is inferred, details are missing from the transcript)
- Add water and bring the sauce to a boil. (This step is inferred, details are missing from the transcript)
Step 3. Cook the Fish
- Carefully add the marinated fish fillets to the boiling sauce. Cook until the fish is cooked through. (This step is inferred, details are missing from the transcript)
Step 4. Garnish and Serve
- Garnish with chopped green onions and serve hot. (This step is inferred, details are missing from the transcript)
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Adjust the amount of chili according to your spice preference.
- Ensure the fish is cooked through to avoid any potential food safety concerns.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 20-30g
FAQs
1. Can I use a different type of fish for Sichuan Boiled Fish?
Yes, firm, white-fleshed fish like cod, snapper, or catfish work well. Avoid overly delicate fish that will fall apart easily.
2. How do I adjust the spiciness level?
Control the amount of chili oil and Sichuan peppercorns you add. Start with less and add more to taste. You can also adjust the type of chili used for different heat levels.
3. What can I do if my broth is too oily?
You can skim off excess oil from the surface of the broth after cooking. Using less oil in the initial stages can also help.
With its vibrant flavors and surprisingly simple preparation, Sichuan Boiled Fish is a rewarding dish to master. This recipe provides a delicious introduction to the exciting world of Sichuan cuisine, a culinary experience you'll want to repeat again and again. Enjoy the tingling heat and satisfying textures of your homemade Shui Zhu Yu!