Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)
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Omnivore's Cookbook · by Maggie Zhu★ 4.8 (12)

Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 97%
CARBS 18G14% OF CAL
6G FIBER0G ADDED0G INTRINSIC5G OTHER7G TOTAL SUGAR
FAT 27G47% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An authentic Sichuan boiled fish with a numbing, spicy broth infused with Sichuan peppercorns and chiles. Rich, aromatic, and intensely flavored.

mainchinesesoupfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 whole fish (a 2 to 3 lbs / 1 to 1.3 kg fish) (, or 2 white fish fillets (branzino, sea bass, snapper, or catfish))
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1/2 cup Chinese dried chili peppers (and extra for garnish)
  • 2 tablespoons Sichuan peppercorns (, a combo of red and green if possible (*Footnote 1))
  • 1/3 canola oil (, separated (or other neutral oil))
  • 4 cloves garlic (, smashed)
  • 1 " ginger (, sliced)
  • 3 green onions (, cut into 1" (2.5 cm) pieces)
  • 5 Chinese dried chili peppers (, sliced)
  • 3 tablespoons Doubanjiang
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon mushroom powder ((or chicken powder) (optional))
  • 1/4 teaspoon white pepper
  • 2 cups bean sprouts
  • 1 cup chopped Chinese celery ((or regular celery) (cut into 1" / 2.5 cm sticks))
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water
PREP
20M
SODIUM
1598MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.