Shuizhu yu - “water-boiled fish” - is, despite its humble name, one of Sichuan's most dramatic dishes: tender fish fillets under a blanket of chilli and oil.
Searing-hot oil with chilli and Sichuan pepper is poured over the poached fish slices and bean sprouts at the end, hissing loudly.
Servings4
Time50 min
LevelAdvanced
Ingredients
White fish fillet★600 g
Doubanjiang (bean paste)★2 tbsp
Dried chilli & Sichuan pepper★2 tbsp each
Egg & starch (to marinate)★1 + 2 tbsp
Bean sprouts & celery1 handful
Garlic & gingersome of each
Oil★150 ml
★ = available authentic in the Asia Boutique
Preparation
1
Slice the fish, marinate with egg white, starch and salt.
2
Fry the doubanjiang in oil, pour in broth.
3
Briefly cook the bean sprouts and place in the bowl.
4
Poach the fish slices in the broth until just done, add on top.
5
Pour chilli and Sichuan pepper in searing-hot oil over the top.
Make it original
Doubanjiang and Sichuan pepper for shuizhu yu are in the Asia Boutique.
