Sichuan Boiled Fish (Shui Zhu Yu)

Name: Sichuan Boiled Fish (Shui Zhu Yu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600g white fish fillets, thinly sliced; 200g bean sprouts; 1/2 tsp Sichuan peppercorn; 3 tbsp doubanjiang; 4 cloves garlic; 2 tsp ginger; 2 tsp cornflour; egg white 1; 1.5L chicken stock; 4 tbsp chilli oil; 1 tbsp dried chilli flakes; oil for pouring

Sichuan-poached white fish with chilli oil, doubanjiang and numbing peppercorns. Heating the chilli oil until it's properly smoking before pouring it over the peppercorns and chilli at the end releases their full numbing, fragrant heat.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

hard

Cuisine

Chinese

Ingredients

600gwhite fish fillets, thinly sliced

200gbean sprouts

1/2 tspSichuan peppercorn

3 tbspdoubanjiang

4 clovesgarlic

2 tspginger

2 tspcornflour

egg white1

1.5Lchicken stock

4 tbspchilli oil

1 tbspdried chilli flakes

oilfor pouring

Instructions

Marinate fish in egg white and cornflour 10 minutes.

Fry doubanjiang, garlic and ginger.

Add stock. Simmer 10 minutes.

Place bean sprouts in a deep bowl.

Poach fish in broth 2 minutes.

Lay fish over sprouts. Pour broth over.

Top with Sichuan peppercorn, dried chilli and spring onion.

Heat chilli oil until smoking. Pour over top.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

316

Protein

33.5g

Fat

16g

Carbs

9.9g

Fiber

1.9g

Sodium

2019mg

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