Claire Corlett

Fish Food, Fish Tanks, and More
Szechuan Spicy Boiled Fish | Shui Zhu Yu 水煮魚

Szechuan Spicy Boiled Fish | Shui Zhu Yu 水煮魚

you may think is a lot of work to make
Sichuan boiled fish at home actually is quite straightforward let me show you
how to do it firstly prepare 150 gram bean sprouts
and 250 gram of cucumber slightly cook them in boiling water for one minute
bean sprouts and cucumber are commonly used in Sichuan boiled fish because they
make the dish more refreshing you may replace them with other vegetables after
that transfer them into the serving bowl set aside then prepare 70 gram of sweet
potato noodles this one is optional but I love this it goes well with their soup
base each brand has different cooking time the brand I’m using takes about 10
minutes in boiling water and transfer it to the serving plate and set aside
good then thinly slice the fish the one I’m using is barramundi you may use
other kinds of fish like catfish or sea bass then we add 1 tsp of sesame oil 1
TSP of Chinese cooking wine 1 teaspoon of cornstarch 1/2 teaspoon of white
pepper a pinch of salt marinate it for 50 minutes then we prepare the soup base. we will need chili bean sauce this ingredient is very important it would
give very nice aroma to the soup we also need different kinds of spices –
scallions cut into 2 inch lengths 3 cloves of garlic minced 2 slices of
ginger 2 black cardamoms 2 star anise 1 cinnamon stick three bay leaves . a handful of dried chili put into a half and de-seed. you may
adjust the spiciness to your taste two teaspoons of green Sichuan peppercorn. it’s the ingredients that gives the signature numbing taste you may adjust
the quantity to your taste. the one I use is green Sichuan peppercorn compare
with the red peppercorn a green one has more numbing taste and it has more
floral smell if you cannot find a green one you can
use red Sichuan peppercorn. turn the stove to medium to low heat add 1 tablespoon
of cooking oil. 1.5 tablespoons of chili bean sauce sauce to release aroma
then set aside the chili bean sauce add the scallion ginger and garlic saute for
about 1 minutes to release the aroma set aside then add the rest of the spices
they are all dried ingredients saute for 30 seconds now mix with the rest of
the ingredients and saute for another 1 minute and it smells very nice now we
can add 2 cups of chicken stock 1 cup of water if you are using whole
fish you may want to add to a fish head and tail in this part bring to boil
awesome that we can add the fish we cook for about 1 to 2 minutes only otherwise
the fish will melt very easily also add a pinch of salt to bring out all the
flavors of the ingredients when it is done transfer everything into the
serving bowl wow it looks very nice already we are
getting there add a handful of dried chili on top heat up 2 tablespoons of chili oil add a teaspoon of green Sichuan peppercorn
slightly fry for 30 seconds to release aroma I have made a video on how to make
chili oil you can find a link in the description box below then pour the oil
on the dried chili fantastic garnish with some toasted white sesame seeds and
scallion great this is the famous Sichuan boiled fish you may think is super spicy
well actually is not that super spicy the most important is that is really
really delicious and you can make it at home enjoy thanks for watching remember
to subscribe my channel I’ll see you next time

6 comments on “Szechuan Spicy Boiled Fish | Shui Zhu Yu 水煮魚

  1. Finally I found the recipe to cook it. I really like this fish spicy soup but I don't know all the recipe till I found your vdo.
    Thank you so much!!! 🙂

  2. They serve this in a restaurant nearby. It tastes absolutely fantastic. I'm so glad I found your recipe so I can make it myself! Thanks!

  3. I think I had this dish in china….it was nice…I not seen green peppercorns I will look for them …many thanks for video

  4. Great. Looks so easy. The first time I had this the soup was very very red. Do you happen to know why? it was so delicious and I loved the numbing from the Sichuan peppers. Thanks for this recipe. I will be happy to try this!

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