Recipe by Tao,RN
"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!"
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egg white, beaten
ground white pepper
thin slices fresh ginger root
1 (6 ounce) fillet
basa, cut into bite-sized pieces
dried chile de arbol peppers
Sichuan bean sauce
celery, cut into 1/2-inch pieces
sliced Napa cabbage
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.
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.
We thought the recipe would be spicy as it is, so we decided to use less chili peppers, and it was perfectly spicy. Yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Shui Zhu Yu (Sichuan Boiled Fish)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 184
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