Comments on: Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

By: Wei Guo

Wei Guo — Mon, 29 Jun 2026 11:44:10 +0000

In reply to Steve. Yes. Since this dish cooks very quickly and is at its best when freshly cooked, I don’t recommend making it fully in advance. However, you can marinate the fish, fry the spices ahead of time, and have all the other ingredients measured and prepared. Then simply finish cooking just before serving.

By: Steve

Steve — Sun, 28 Jun 2026 00:03:27 +0000

Can this recipe or any part of it be made ahead? If so, what extra steps should be taken when resuming?

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 17:31:43 +0000

In reply to Agave. Thank you for sharing this. Your vegetable combination sounds great. I’m glad the dish has earned a spot in your fish rotation.

By: Wei Guo

Wei Guo — Wed, 04 Mar 2026 15:47:33 +0000

In reply to Iris Wee. Yes, red snapper works for this dish. Just slice the fillet thinly so it cooks quickly.

By: Iris Wee

Iris Wee — Tue, 24 Feb 2026 07:30:06 +0000

Can I use red snapper for fish. Thanks in advance.

By: Wei Guo

Wei Guo — Wed, 04 Feb 2026 12:53:58 +0000

In reply to Tony. Enoki mushrooms cook very quickly, so you can add them at the same time as the fish. Flounder is a great choice for this dish too.

By: Tony

Tony — Sat, 31 Jan 2026 21:37:03 +0000

This is my favorite off menu dish at my favorite Asian restaurant. I’m going to make this tonight and put an enoki mushrooms in because that’s what the restaurant I go to does in addition to the celery and I was curious if you had any thoughts about when the mushrooms. I’m also using flounder because I think that’s what the restaurant uses.

By: Agave

Agave — Wed, 07 Jan 2026 06:54:34 +0000

This was so delicious and easier to make than I expected! I used lingcod that my husband caught near the farallon islands near San Francisco, and half celery, half cabbage for the vegetable. It was nice and spicy, and the recipe is super flexible. I’m definitely adding this to our fish recipe rotation, and I will be on the lookout for a fancier Sichuan chili bean paste.

By: Wei Guo

Wei Guo — Sun, 07 Dec 2025 17:27:16 +0000

In reply to Iris Wee. Yes, just treat it as celery in the recipe. Happy cooking!

By: Iris Wee

Iris Wee — Sat, 06 Dec 2025 17:44:00 +0000

In reply to Will N.. I like Napa cabbage too. Would like to make this dish. Can I ask when do you add the cabbage. Is it in the same sequence as the celery in the recipe above.