Chinese

Shui Zhu Yu

Tender slices of white fish are poached in a deep-red Sichuan broth, then finished with sizzling hot oil over dried chilies and Sichuan peppercorns. The vegetables underneath soak up the spicy, savory broth while the fish stays soft and delicate.

Ingredients

• Skinless white fish fillet, such as grass carp, snakehead, or tilapia350g
• Soybean sprouts150g
• Napa cabbage leaves, cut into wide strips120g
• Celery stalk, sliced on the bias1
• Egg white1/2
• Shaoxing wine1 tbsp
• Cornstarch1 tbsp
• Fine salt1/2 tsp, divided
• Ground white pepper1/4 tsp
• Sichuan Pixian doubanjiang2 tbsp
• Ginger, minced1 tbsp
• Garlic, minced3 cloves
• Scallion whites, finely chopped2
• Scallion greens, sliced1 tbsp
• Dried facing-heaven chilies, cut into sections12 to 16
• Sichuan peppercorns2 tsp
• Light soy sauce1 tbsp
• Chicken stock or water2 cups
• Neutral oil or caiziyou1/3 cup
• Toasted sesame seeds1 tsp, optional
• Fresh cilantro1 small handful, optional

Method

1. Slice the fish at a shallow angle into thin pieces about 3 mm thick, keeping the slices as even as possible.
2. Rinse the fish slices gently in cold water until the water is mostly clear, then drain well and pat dry.
3. Marinate the fish with egg white, Shaoxing wine, cornstarch, 1/4 tsp salt, and white pepper, mixing in one direction until the slices feel lightly sticky; rest for 15 minutes.
4. Heat a wok over medium heat, add 1 tbsp oil, and stir-fry the soybean sprouts, napa cabbage, and celery with a pinch of salt until just wilted but still crisp.
5. Transfer the vegetables to the bottom of a deep serving bowl.
6. Wipe the wok clean, add 2 tbsp oil, and fry the doubanjiang over medium-low heat for 1 to 2 minutes until the oil turns red and aromatic.
7. Add the ginger, garlic, and scallion whites, and stir-fry briefly until fragrant without browning.
8. Pour in the stock or water, add the light soy sauce, and simmer for 5 minutes to build the broth.
9. Taste the broth and adjust with the remaining salt only if needed, as doubanjiang is already salty.
10. Lower the heat so the broth is just below a boil, then slide in the fish slices one by one and poach gently for 1 to 2 minutes until just opaque.
11. Lift the fish and broth over the vegetables in the serving bowl.
12. Scatter the dried chilies and Sichuan peppercorns evenly over the fish, along with the scallion greens and sesame seeds if using.
13. Heat the remaining oil until shimmering and just beginning to smoke, then carefully pour it over the chilies and peppercorns to release their aroma.
14. Garnish with cilantro if using and serve immediately with steamed rice.

Common questions