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Tender white fish slices poached in a vibrant red chili oil broth with Sichuan peppercorns.

Sichuan Spicy Fish (Shui Zhu Yu)

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 600 g firm white fish fillets (tilapia or catfish), thinly sliced
  • 1 teaspoon sal t
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon cornstarc h
  • 1 egg whit e
  • 2 cups soybean sprouts
  • 100 g celery , cut into 2-inch segments
  • 3 tablespoons Sichuan broad bean paste (Pixian Doubanjiang)
  • 4 cloves garlic , minced
  • 1 inch ginger , sliced
  • 20 g dried red chili peppers, cut into sections
  • 1 tablespoon Sichuan peppercorns
  • 3 cups chicken stock
  • 1/2 cup vegetable oil
  • 2 sprigs fresh cilantro, chopped

Method
 

  1. Marinate the fish slices with salt, Shaoxing wine, cornstarch, and egg white for 20 minutes.
  2. Blanch the soybean sprouts and celery in boiling water for 2 minutes, drain, and place in a large serving bowl.
  3. Heat 2 tablespoons of oil in a wok; add ginger, half of the garlic, and the bean paste, frying until oil turns red.
  4. Pour in the stock or water and bring to a rolling boil over high heat.
  5. Carefully add the fish slices one by one to the broth, poaching for 2 to 3 minutes until just opaque.
  6. Pour the fish and broth over the blanched vegetables in the serving bowl.
  7. Top the fish with the remaining garlic, dried chilies, and Sichuan peppercorns.
  8. Heat the remaining oil in a small pan until smoking, then immediately pour it over the spices to release aromatics.
  9. Garnish with fresh cilantro and serve immediately.