Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

Tender and silky fish combines perfectly with a spicy and flavorful broth to create the irresistible Sichuan Boiled Fish. Today, I'll share a detailed recipe so you can recreate this authentic Chinese dish right at home.

10 Reviews
10 Comments
POSTED:08/26/2024
Level:Medium
Yield:2-3 servings
Total:50 min
(includes chilling time)
Active:20 min

When making Sichuan Boiled Fish, it's crucial to maintain the tender texture of the fish. The fish shouldn't be overcooked, nor should it lack flavor—achieving the perfect balance requires some skill. Next, I'll go over the key tips for preparing this dish.

1. What is Sichuan Boiled Fish?

Sichuan Boiled Fish, also known as Jiang Shui Boiled Fish or Boiled Fish Slices, is a classic dish from the Sichuan-Chongqing region of China, belonging to the Sichuan cuisine family. Originating from the Cuiyun Township in Yubei District, Chongqing, this dish has long been a local favorite.

The main ingredients of Sichuan Boiled Fish include fresh grass carp, bean sprouts, and chili peppers. Its unique texture and flavor are what make it stand out. The dish is known for being rich but not greasy, spicy without being overwhelming, numbing without bitterness, and features tender fish that perfectly captures the essence of Sichuan cuisine.

2. Can I Use Frozen Fish?

In China, fresh fish is typically used to make Sichuan Boiled Fish to ensure a tender and succulent texture. For the best results, I recommend using fresh fish fillets rather than frozen ones.

In many Chinese restaurants, you'll find tanks where customers can choose live fish to be freshly prepared on the spot. If you're not a fan of fish, you might want to try Sichuan Boiled Beef instead.

3. Spicy and Numbing Sensation

Authentic Sichuan Boiled Fish is known for its bold and spicy flavor, thanks to the generous amount of chili peppers and doubanjiang (fermented broad bean paste) used in its preparation. Additionally, Sichuan peppercorns are added, which create a tingling, numbing sensation in your mouth.

If you're a fan of spicy food, this dish will leave a lasting impression. However, if you prefer milder flavors or can’t handle too much heat, you can adjust the amount of chili peppers and Sichuan peppercorns to suit your taste.

4. Ingredients and Substitutes

Grass Carp: Opt for fresh grass carp, ideally around 2 pounds in weight. If grass carp isn't available, you can substitute with snakehead fish, carp, or crucian carp.

Seasonings: Some specific Chinese seasonings like Doubanjiang (fermented broad bean paste) and Sichuan peppercorns may need to be purchased from an Asian grocery store. If you can't find them locally, online shopping is a good option.

If Doubanjiang is unavailable, you can substitute it with other chili sauces, though the flavor might differ slightly. If Sichuan peppercorns are hard to find, you can use black pepper instead, but keep in mind that it won't provide the characteristic numbing sensation.

5. Heat Control

Fish Bones: When pan-frying the grass carp bones, cook them just until both sides are golden brown. Avoid cooking them for too long.

Chili Peppers and Sichuan Peppercorns: When stir-frying the chili peppers and Sichuan peppercorns in oil, use low heat and cook slowly to prevent burning. You just need to bring out their aroma.

6. Using Doubanjiang

Doubanjiang is the heart of this dish, and it's essential to cook it until the red oil is released, which will enrich the flavor of the broth.

For better results, you can finely chop the Doubanjiang before cooking, making it easier to bring out its aroma and deepen the flavor.

7. Cooking Tips for Fish

Cleaning the Fish: Thoroughly clean the grass carp to remove any blood and reduce the fishy smell.

Cooking the Fish Bones: Start by boiling the fish bones for about 10 minutes. This will enhance the flavor of the broth.

Cooking the Fish Fillets: Once the fish fillets are added to the pot, simmer them on low heat. As soon as they are just cooked through, remove them to avoid overcooking, which can make the fish tough.

Serving: Place the cooked fish fillets in a clay pot, then pour a generous amount of the red oil broth over them. Let the side vegetables soak in the broth to absorb more flavor.

8. More Fish Recipes

Fish with Pickled Mustard Greens (Suan Cai Yu)

Steamed Fish

Steamed Sea Bass

Many people think that Sichuan Boiled Fish is a difficult recipe, but with a little patience, you can make it perfectly. Let's dive in and try making this dish together!

INGREDIENTS

MAIN INGREDIENTS

  • 1 grass carp (about 2 pounds)

ACCESSORIES

  • 1 head of lettuce
  • 10 dried chili peppers
  • 1 Chinese celery stalk
  • 3 scallions
  • 15 cloves of garlic
  • 1 piece of ginger

SEASONINGS

  • 3g white pepper powder
  • 3 tablespoons cooking wine
  • 20g Sichuan peppercorns
  • 1 tablespoon white sugar
  • 4g salt
  • 2 tablespoons cornstarch
  • 20g Sichuan peppercorns
  • 100g peanut oil
  • 20g Doubanjiang (fermented broad bean paste)
  • 1000ml boiling water

DIRECTIONS

STEP 1

After preparing the grass carp (about 2 pounds), clean it thoroughly and pat it dry.

Tip:

If you're not comfortable with cleaning and cutting the fish, you can ask the butcher to do it for you when purchasing.

Tips for prepping grass carp: clean and dry fish; ask butcher to help if needed.

STEP 2

Break Down the Fish:

Carefully fillet the fish along the bones, separating the fish meat, fish bones, and fish breastbones. Cut the fish bones and breastbones into sections. Split the fish head in half. Slice the fish meat into thin pieces and set aside.

Instructions for breaking down a fish by filleting along bones, separating meat & bones, and slicing meat.

STEP 3

Season the Fish:

Place the sliced fish meat and bones into a bowl. Add 6 slices of ginger, 1 teaspoon of white pepper powder, and salt.

Season fish with ginger, white pepper, and salt before cooking.

STEP 4

Marinate:

Drizzle 3 tablespoons of cooking wine over the fish, then mix well. Once evenly coated, add 2 tablespoons of cornstarch and mix again.

Marinate fish in 3 tbsp cooking wine, then add 2 tbsp cornstarch.

STEP 5

Marinate:

Let the fish marinate for 15 minutes.

Marinate fish for 15 minutes before cooking.

STEP 6

Prepare the Ingredients:

Dried Chili Peppers: Wash 10 dried chili peppers and cut them into sections.

Scallions: Wash 3 scallions and finely chop them.

Garlic: Wash 15 cloves of garlic and mince them.

Peppercorns: Wash the Sichuan peppercorns and Sichuan pepper and set aside.

Ginger: Slice half of the ginger and julienne the other half.

Chinese Celery: Peel, wash, and slice the Chinese celery stalk, then cut the leaves into sections.

Lettuce: Wash the lettuce.

Prepare dried chili peppers, scallions, garlic, peppercorns, ginger, Chinese celery, and lettuce.

STEP 7

Prepare the Base:

Lay the washed lettuce in the bottom of a clay pot.

Instructions: Line clay pot with washed lettuce to prepare the base.

STEP 8

Pan-Fry the Fish Head and Bones:

Heat a wok and add oil. Place the fish head and fish bones in the hot oil and fry until golden brown.

Pan-fry fish head and bones until golden brown.

STEP 9

Remove the Bones:

Once the fish bones are golden brown, remove them from the wok and set aside.

Instructions on removing golden-brown fish bones from wok.

STEP 10

Prepare the Sauce:

In a separate pan, heat some oil and add the ginger julienne, minced garlic, dried chili peppers, Sichuan peppercorns, and Sichuan pepper (using half the amount of chili peppers and peppercorns). Sauté over low heat until fragrant.

Once the chili peppers and peppercorns release their aroma, add 20g of Doubanjiang (fermented broad bean paste) and continue to cook over low heat until the oil turns red.

Prepare Sichuan sauce: Sauté ginger, garlic, chili peppers, sichuan peppercorns, Doubanjiang until fragrant.

STEP 11

Add Flavor and Simmer:

Add 1 tablespoon of white sugar and mix well until the sugar is fully incorporated, allowing the Sichuan chili paste to release its aroma.

Add the fried fish pieces and stir-fry over high heat.

Pour in the boiling water and bring to a vigorous boil.

Once the red oil broth reaches a boil, reduce the heat to medium and simmer for 10 minutes to extract the flavor from the fish bones.

Add sugar, mix with chili paste, stir-fry fish, add water, simmer for flavor extraction.

STEP 12

Add Fish Breastbones:

Add the fish breastbones to the pot.

Add fish breastbones to the pot for cooking.

STEP 13

Add Celery and Cook:

Add the sliced Chinese celery and cook until everything is about 80% done.

Add celery and cook until 80% done.

STEP 14

Cook the Celery and Celery Leaves:

Cook the celery slices for about 3 minutes, then add the celery leaves and cook until they are just tender.

Tip:

As soon as the celery leaves are tender, immediately remove the fish head, fish bones, celery slices, and celery leaves from the pot. Arrange all the ingredients on top of the lettuce in the clay pot.

Cook celery slices, celery leaves for 3 minutes, add to pot with fish, bones, lettuce.

STEP 15

Blanch the Lettuce:

Use the heat from the fish head and fish bones to blanch the butter lettuce until just cooked.

Blanch lettuce in fish heat to cook it.

STEP 16

Cook the Fish Slices:

Reduce the heat to low in the wok with the red oil broth and add the fish slices one by one.

Cook fish slices in low heat with red oil broth in a wok.

STEP 17

Simmer the Fish Slices:

Cook the fish slices until they are just done.

Simmer fish slices until cooked to perfection.

STEP 18

Remove the Fish Slices:

As soon as the fish slices are cooked through (about 3 minutes), immediately remove them from the pot.

Remove cooked fish slices from pot after 3 minutes of cooking.

STEP 19

Arrange the Fish Slices:

Place the cooked fish slices on top of the lettuce in the clay pot.

Arrange cooked fish slices on lettuce in clay pot.

STEP 20

Add Toppings:

Evenly sprinkle the chopped scallions, minced garlic, dried chili pepper sections, Sichuan peppercorns, and Sichuan pepper over the fish.

Add scallions, garlic, dried chili pepper, Sichuan peppercorns, and Sichuan pepper on fish.

STEP 21

Heat the Oil:

Heat some oil until hot, then pour it over the toppings to release the aroma.

Heat oil until hot, then pour over toppings for aromatic release.

Recipe analyzer

  • Recipes: Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
  • Main Ingredients:7
  • Servings per recipe:1
  • Servings size:1.6 kg
Nutritional Summary of Recipe
Amount per 720 g= 1 serving(s)
  • Energy (calories):285 kcal
    66%
  • Protein:15 g
    324%
  • Fat:1.6 g Why gray?
    108%
  • Carbohydrates:64.89 g
    27%
Calorie breakdown
  • Protein: 13%
    38 kcal
  • Fat: 5%
    13 kcal
  • Carbohydrates: 82%
    236 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
1:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

10 REVIEWS

Review
Your rating:
SavoryShowDecember 06, 2024

The dish looked and tasted amazing. The lettuce base was a great touch to soak up the delicious broth!
CulinaryCanvasFanNovember 24, 2024

This recipe is a hit with my family. The fish head and bones added so much depth to the dish!
SavorySnackVibesNovember 14, 2024

How can I make sure the fish slices are cooked evenly?
reply:
November 16, 2024
Add the fish slices one by one into the hot broth and ensure they are fully submerged. Cook them for about 3 minutes for even cooking.
SavorySensationHubNovember 01, 2024

Can I use a different type of fish for this recipe?
reply:
November 04, 2024
Yes, other types of firm white fish can be used, but the cooking time may need to be adjusted depending on the fish.
FlavorFestFlareOctober 21, 2024

I love how the fish slices were tender and the broth was packed with flavor. Great recipe!
SpiceSizzleStationOctober 08, 2024

The combination of fish and red oil broth was incredible. The flavors really came together beautifully!
anniAugust 30, 2024

This poached fish is especially delicious
SizzleSpectacleSeptember 23, 2024

I appreciate the detailed steps in this recipe. It really helped me get the fish and broth just right!
SavorySpectrumShowcaseSeptember 10, 2024

This fish dish turned out fantastic—rich in flavor and perfectly spiced!
SizzleSnapFestAugust 29, 2024

How can I prevent the fish from being too oily?
reply:
August 29, 2024
Make sure to fry the fish bones until golden brown and drain them well. Using a clay pot to arrange the ingredients also helps reduce excess oil.
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