Shui Zhu Yu (Sichuan Poached Fish in Fiery Chili Oil Broth)
Quick answer
Shui zhu yu - literally 'water-boiled fish' - is one of Sichuan cuisine's most dramatic presentations, despite its modest name.
What makes this special
- Shui Zhu Yu is a Sichuan dish of starch-coated fish poached in a fiery, numbing chili oil broth.
- Starch-coated fish poached 2 to 3 minutes stays silky, not flaky
- Hot oil poured over dried chilies and Sichuan pepper triggers a scented explosion
Key ingredients
Core cooking flow
- 1 Slice 500 g white fish into thin, broad pieces.
- 2 Set a pot over medium heat and add 1 tbsp chili oil.
- 3 Pour in 700 ml chicken stock and scrape up the seasoned paste from the bottom.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 500 g white fish into thin, broad pieces.
Toss gently with a little salt and 1 tbsp starch, then rest for 10 minutes so the coating helps keep the fish tender and intact.
- 2Control
Set a pot over medium heat and add 1 tbsp chili oil.
Stir in 20 g chopped garlic and 1.5 tbsp doubanjiang for about 1 minute, scraping the bottom so the paste blooms without burning.
- 3Season
Pour in 700 ml chicken stock and scrape up the seasoned paste from the bottom.
Once the broth boils, add 180 g bean sprouts, cook just 1 minute, then spread them in a wide serving bowl.
- 4Prep
Lower the heat until the broth only trembles gently.
Slide in the fish one piece at a time and poach for 2-3 minutes, stopping when the edges turn white and the slices feel just set.
- 5Prep
Transfer the fish and broth carefully over the bean sprouts.
Do not stir with a spatula; tilt the pot and slide everything out gently so the delicate fish slices stay whole.
- 6Finish
Scatter 1 tsp Sichuan peppercorn over the top.
Heat the remaining 3 tbsp chili oil until very hot, pour it over the peppercorns, and serve immediately with rice once the aroma rises.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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