Kitchen Recipe Collection
Sichuan Water Boiled Fish (Shui Zhu Yu)
An incredibly dramatic, numbing, and spicy dish. Silky, velveted fish slices poached gently in a spicy broth, finished with a pour of sizzling chili oil.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 500g white fish fillets (tilapia, swai, or bass), sliced thinly
- 1 egg white
- 2 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 1/2 tsp salt
- 2 cups Napa cabbage, chopped
- 1 cup bean sprouts
- 3 tbsp Doubanjiang (Sichuan chili bean paste)
- 4 cups chicken broth
- 1/2 cup dried Sichuan red chilies
- 2 tbsp Sichuan peppercorns
- 1/4 cup cooking oil (for the final sizzle)
Equipment
- Large wok
- Large serving bowl
- Small saucepan
Instructions
- 1
Slice Fish
Slice the fish fillets at an angle into large, thin, even pieces.
- 2
Velvet Fish
In a bowl, mix the fish slices with the egg white, cornstarch, wine, and salt. Massage well. This 'velveting' keeps the fish incredibly silky.
- 3
Blanch Vegetables
In a wok, briefly blanch the cabbage and bean sprouts in boiling water. Drain and place them at the bottom of a large serving bowl.
- 4
Prepare Broth
In the empty wok, fry 1 tbsp of oil with the Doubanjiang until the oil turns bright red.
- 5
Simmer Broth
Pour in the chicken broth, bring to a boil, and simmer for 5 minutes. Season with a little soy sauce if needed.
- 6
Poach Fish
Lower the heat to a gentle simmer. Gently slide the fish slices into the broth one by one.
- 7
Cook Fish
Cook for exactly 1-2 minutes. The fish should just turn white and opaque. Do not stir vigorously or the fish will break.
- 8
Transfer to Bowl
Carefully pour the fish and the entire spicy broth over the vegetables in the serving bowl.
- 9
Prepare Spices
Mound the dried red chilies and Sichuan peppercorns directly on top of the fish in the bowl.
- 10
Heat Final Oil
In a small saucepan, heat the 1/4 cup of cooking oil until it is smoking hot (about 400°F).
- 11
Sizzle
Carefully pour the smoking oil directly over the mound of chilies and peppercorns. It will sizzle dramatically, releasing a massive cloud of aroma.
- 12
Serve
Serve immediately. Diners pick the fish out of the oily broth to eat with rice (you do not drink the broth).
Cooking Tips
- The term 'water boiled' is misleading; the fish is actually poached, and the dish relies heavily on chili oil.
- The final pour of smoking oil is the most important step; it toasts the dry spices instantly without burning them.
Variations
- Water Boiled Beef (Shui Zhu Rou Pian): Use thin slices of flank steak instead of fish.
- Add Tofu: Add slices of firm tofu to the broth before poaching the fish.
Nutrition Estimate
340 calories · 30g protein · 12g carbs · 18g fat · 3g fiber per serving
