Also known as: Shui Zhu Yu, Shuizhuyu, Boiled Fish in Chilli Oil
About this dish
Fish fillets poached in a fiery, numbing chili oil broth with Sichuan peppercorns.
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Ingredients
🐟500g white fish fillets, sliced
🌶️3 tbsp doubanjiang (chili bean paste)
🌶️2 tbsp Sichuan peppercorns
🌶️1 cup dried red chilies
🥬2 cups bean sprouts
Method
Serves 2
1
Marinate the fish slices briefly in a little egg white and cornstarch.
2
Cook doubanjiang in oil until fragrant, then add stock to form a spicy broth.
3
Blanch bean sprouts and place in the base of a large bowl.
4
Poach the fish slices gently in the broth until just cooked, then pour over the bean sprouts.
5
Fry dried chilies and Sichuan peppercorns in hot oil, then pour sizzling over the top just before serving.
✓ What Makes it Authentic
Sichuan boiled fish, or shui zhu yu, is a well-known Sichuan dish, valued for its bold combination of heat and the distinctive numbing sensation of Sichuan peppercorns.
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