Cooked - Sichuan Boiled Fish (shui Zhu Yu, 水煮鱼)

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Sichuan Boiled Fish (shui Zhu Yu, 水煮鱼)

2.0

250 g skinless, boneless fish fillet (9oz (see note 1))

1 pinch salt

1 pinch white pepper

1 teaspoon Shaoxing rice wine

1 teaspoon corn starch

½ teaspoon cooking oil

15 dried chilli

2 teaspoon Sichuan peppercorn (see note 2)

1 teaspoon cooking oil

250 g celery, cut into thin strips (or bean sprouts)

2 tablespoon cooking oil

2 clove garlic (minced)

1 teaspoon ginger (minced)

1 stalk scallions (chopped)

1.5 tablespoon Sichuan chilli bean paste (see note 3)

1 teaspoon chilli powder

400 ml hot water (or chicken stock)

Coriander (chopped)

2 tablespoon cooking oil

Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryFish Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 49 weeks ago

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