Shui Zhu Yu | Sichuan Boiled Fish川菜水煮鱼

white fish fillets

🥗Healthier: tofu

💰Cheaper: frozen fish

Tofu is a plant-based alternative while frozen fish can be more economical.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: red pepper flakes

Black pepper provides a different flavor while red pepper flakes are more accessible.

Pat dry the tilapia fillets with a paper towel.

Slice the fish fillets at an angle to keep them thin.

Marinate sliced ginger and scallions with shaoxing wine and set aside.

Season the fish fillets with half teaspoon salt and a quarter teaspoon white pepper powder.

Add about 2 tablespoons of the marinated shaoxing wine to the fish and mix well.

Add one and a half tablespoons of cornstarch to the fish and mix until slightly dry.

Add 1 egg white to the fish to help maintain its shape when cooked.

Chop celtuce, celery, garlic, and ginger for the vegetables and aromatics.

Roast dried chilies and Sichuan peppercorns in a wok with a little oil until they change color, then chop them coarsely.

Stir fry the chopped vegetables in a wok with oil and season with salt until 80% cooked, then set aside in a large serving bowl.

Add oil to the wok, then add Sichuan chili bean paste and stir until red oil comes out.

Add the aromatics and stir until fragrant, then add 3 cups of stock or water and let it boil for 3-4 minutes.

Remove solid contents from the soup with a strainer.

Season the soup with salt and white pepper powder, then add the fish slices and stir lightly to prevent sticking.

Cook the fish in the boiling soup for about 1 minute, then remove with a strainer and lay on top of the vegetables in the serving bowl.

Pour the rest of the soup over the fish and vegetables.

Top with chopped garlic and knife edge chilies, then heat oil until smoking and pour over the chilies to sizzle.

Garnish with chopped green onions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens