Shui Zhu Yu (Sichuan Poached Fish in Fiery Chili Oil Broth)
Shui zhu yu - literally 'water-boiled fish' - is one of Sichuan cuisine's most dramatic presentations, despite its modest name. Thin slices of white fish are coated in a light starch slurry and poached in a broth loaded with doubanjiang chili bean paste and Sichuan peppercorns. The fish cooks gently so each slice remains silky and intact. A wide bowl is lined with blanched bean sprouts, celery, and tofu, then the poached fish is laid on top. Dried chilies and whole Sichuan peppercorns are scattered over the surface, and smoking-hot oil is poured over them tableside - the sizzle sends a plume of chili-laced steam into the air. The resulting pool of fiery red oil looks intimidating, but the fish beneath is mild and buttery, creating a contrast between the numbing, tingling broth and the delicate flesh that defines the dish.
Adjust Servings
Instructions
- 1
Slice fish thinly and marinate with a little salt and starch for 10 minutes.
- 2
Heat 1 tbsp chili oil, then stir-fry garlic and doubanjiang until fragrant.
- 3
Add stock and boil, cook bean sprouts for 1 minute, and place them in a serving bowl.
- 4
Slide fish into the broth and poach gently for 2-3 minutes.
- 5
Pour over the sprouts, then finish with Sichuan peppercorn and remaining chili oil.
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