Sichuan Boiled Fish in a Seething Sea of Chilies Recipe (Shuizhu Yu)
This Sichuan recipe celebrates the dramatic heat and flavor of chilies with slices of tender fish served in a brothy mixture of peppers and sizzling oil.
Servings: 4
Calories: 245kcal
Ingredients
- 1.5 pound fish fillet use sea bass, red snapper, mahi mahi, or grouper
FISH MARINADE
- 1 egg white
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon corn starch
FOR THE SOUP/BROTH
- 3 tablespoons vegetable oil divided
- 1.5 cups bean sprouts
- 2 ounces about 20 small dried chilies seeds removed and roughly chopped
- 2 tablespoons whole Sichuan peppercorns
- 2 tablespoons doubanjiang
- 4 cloves garlic chopped
- 1 inch knob ginger peeled and chopped
- 1 green onion chopped (white and green parts)
- 3.5 cups water or use fish stock for deeper flavor
- Salt to taste
- For Serving. ¼ cup hot chil oil, spicy chili flakes, fresh chopped green onion
Instructions
- Slice the fish into thin ¼ inch strips and add to a bowl.
- Whisk the marinade ingredients together then pour over the fish. Marinate at least 5 minutes, or up to 30 minutes or 1 hour, refrigerated.
- Heat 1 tablespoon vegetable oil in a wok or large pan to medium-high heat. Add the bean sprouts and stir fry for 1 minute. Remove and set into the bottom of serving bowls. This will support the fish.
- Heat 1 more tablespoon vegetable oil (if needed) in the same wok or pan to medium-high heat. Add the chopped dried chilies and Sichuan peppercorns and stir fry until fragrant, about 1 minute. Transfer the stir fried chilies to a plate and set aside.
- Add final tablespoon vegetable oil (if needed) and doubanjiang to the wok or pan and stir fry for 1 minute (doubanjiang will darken), then add garlic, ginger, green onion, fried dried chilies, and peppercorns. Stir fry 1 more minute.
- Add water (or fish stock) and salt to taste. Simmer for 10 minutes.
- Add marinated fish and simmer for 2-3 minutes (separating the slices, if needed), until cooked through. Transfer fish to serving bowls, on top of the bean sprouts.
- Pour the soup/broth into the serving bowls.
- Heat the wok back to medium-high heat. Add the hot chili oil and heat for 1 minute, or until it starts to sizzle.
- Pour the sizzling hot chili oil over the serving bowls, then garnish wish spicy chili flakes and fresh chopped green onion. Serve sizzling hot!
Notes
For the Chilies: Use use japones, chile de arbol, or dried Chinese peppers.
The chilies in the recipe aren't meant to be consumed, only to flavor the broth. Traditionally, diners pluck out the fish and bean sprouts with chopsticks or a spoon, though the chilies are edible.
Nutrition
Calories: 245kcal | Carbohydrates: 22g | Protein: 35g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 73mg | Sodium: 897mg | Potassium: 1117mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3888IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg