READY IN 50 mins

Shui Zhu Yu (Sichuan Boiled Fish)

Read Reviews (4)

"Shui Zhu Yu is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you 'Nian Nian You Yu'--Happy New Year!" — Tao,RN

Directions

Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chilies). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns, and chile peppers.
Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. Garnish each portion with cilantro to serve.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Jun 23, 2011

It's not that I thought the dish was inedible, but I've had many szechuan fish dishes...and this is not reminiscent of any of them. First, there's no way that the napa and celery would cook thoroughly by soaking in hot broth and having hot oil poored over it. The fish did not take on much flavor either. I will not be repeating this one.

—lilorchid82

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Feb 21, 2012

This guy has it right for the most part. The celery, and cabbage do need to be cooked, along with the garlic and ginger. With the bean paste at direction #3 in oil, before you add the water, or stock. I love the Sichuan region for the layers of flavors you can create in a short time. With the bean paste you can play with many more flavors. Dark soy, Black vinegar, sugar, sesame oil(use sparingly), and I would add some toasted white sesame seeds, and scallions cut on a bias as garnish, instead of cilantro. even though the chilis were brought to Sichuan from there, thats where it should stop.

—Golfanatic79

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6 Ratings

May 13, 2010

love it!

—Jennii

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Oct 20, 2010

We thought the recipe would be spicy as it is, so we decided to use less chili peppers, and it was perfectly spicy. Yum.

—hen

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Nutrition

Calories
291 kcal
15%

Carbohydrates
10.5 g
3%

Cholesterol
39 mg
13%

Fat
20.4 g
31%

Fiber
2.9 g
12%

Protein
17.8 g
36%

Sodium
446 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shui Zhu Yu (Sichuan Boiled Fish)

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 291
Calories from Fat: 184

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 3.7g 19 %
Cholesterol 39mg 13 %
Sodium 446mg 18 %
** Potassium 627mg 18 %
Total Carbohydrates 10.5g 3 %
** Dietary Fiber 2.9g 12 %
Protein 17.8g 36 %
** Sugars 2.7g
** Vitamin A 34 %
** Vitamin C 26 %
** Calcium 13 %
** Iron 23 %
** Thiamin 36 %
** Niacin 41 %
** Vitamin B6 22 %
** Magnesium 17 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.