📝 About This Recipe
A crown jewel of Sichuan cuisine, Shui Zhu Yu is a sensory masterpiece featuring velvet-textured white fish submerged in a glowing, aromatic chili oil broth. This dish is celebrated for its 'Mala' flavor profile—a complex harmony of tongue-numbing Sichuan peppercorns and fiery dried chilies. It’s a communal showstopper that balances the delicate sweetness of the fish with a bold, savory intensity that defines the spirit of Chengdu.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs Firm white fish fillet (Tilapia, Catfish, or Grass Carp) (sliced into 1/4 inch thick pieces against the grain)
- 1 tablespoon Shaoxing rice wine
- 1 Egg white (lightly beaten)
- 2 tablespoons Cornstarch
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper powder
The Aromatic Base
- 3 tablespoons Sichuan Pixian Doubanjiang (Broad Bean Paste) (finely chopped)
- 2 inch piece Ginger (thinly sliced)
- 5 cloves Garlic (minced)
- 20 pieces Dried red lantern or Facing-heaven chilies (halved, seeds removed if less heat is desired)
- 2 tablespoons Sichuan peppercorns (divided into two portions)
- 4 cups Chicken stock or water
- 1/2 cup Vegetable oil (high smoke point oil like peanut or canola)
Vegetables and Garnish
- 4 cups Napa cabbage (hand-torn into bite-sized pieces)
- 2 cups Soybean sprouts (trimmed)
- 2 stalks Green onions (chopped)
- 1 handful Fresh cilantro (for garnish)
👨🍳 Instructions
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1
Place the sliced fish in a bowl and gently toss with salt, white pepper, and Shaoxing wine. Let it sit for 10 minutes.
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2
Add the beaten egg white and cornstarch to the fish. Massage gently with your hands until every slice is coated in a thin, velvety film. Set aside.
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3
In a dry wok or skillet over medium heat, toast half of the Sichuan peppercorns and half of the dried chilies until fragrant and slightly darkened (about 2 minutes). Remove and coarsely chop; set aside for the final topping.
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4
Heat 2 tablespoons of oil in the wok. Add the napa cabbage and bean sprouts. Stir-fry for 2-3 minutes until just wilted but still crisp. Transfer the vegetables to a large, deep heat-proof serving bowl to serve as the bed for the fish.
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5
Wipe the wok clean and add 2 more tablespoons of oil. Over medium-low heat, add the Pixian Doubanjiang. Fry for 1-2 minutes until the oil turns a bright red and becomes fragrant.
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6
Add the ginger, garlic, and the remaining untoasted Sichuan peppercorns. Stir-fry for 30 seconds until the aromatics release their scent.
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7
Pour in the chicken stock or water. Bring the mixture to a rolling boil, then reduce heat and simmer for 5 minutes to let the flavors meld.
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8
Turn the heat to low. Gently slide the fish slices into the broth one by one, ensuring they don't clump together. Do not stir immediately.
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9
Once all the fish is in, gently nudge them with the back of a spoon. Simmer for only 1-2 minutes until the fish turns opaque and is just cooked through. Overcooking will break the delicate slices.
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10
Carefully pour the fish and the spicy broth over the bed of vegetables in the serving bowl.
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11
Sprinkle the reserved chopped toasted chilies, toasted peppercorns, minced garlic, and green onions on top of the fish in a concentrated pile.
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12
Clean the wok and heat the remaining 1/4 cup of oil until it begins to smoke slightly.
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13
Carefully pour the hot oil directly over the pile of dried chilies and aromatics on top of the fish. It should sizzle loudly, releasing a final burst of fragrance.
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14
Garnish with fresh cilantro and serve immediately while the oil is still sizzling.
💡 Chef's Tips
Always slice the fish against the grain to ensure a tender, melt-in-your-mouth texture. Use high-quality Pixian Doubanjiang; it is the fermented soul of the dish and cannot be substituted with regular chili paste. The 'velveting' process (egg white and cornstarch) is crucial; it protects the delicate fish from the boiling broth. Don't be afraid of the oil; it acts as an insulator to keep the fish hot and carries the fat-soluble flavors of the chilies. If you prefer a milder numbing sensation, lightly crush the peppercorns rather than grinding them into a powder.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the flavorful, spicy broth. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, cool contrast to the heat. Pair with a cold, crisp lager or a slightly sweet Riesling to balance the 'Mala' spice. Offer a small bowl of black vinegar on the side for dipping the fish to add a bright acidity. Follow the meal with a light dessert like almond tofu or fresh orange slices to cleanse the palate.