I still remember exactly where I ate Sichuan boiled fish (Shui Zhu Yu\/水煮鱼<\/em>) for the first time. It was a tiny little restaurant specializing in Sichuan cuisine hidden in a quiet neighbourhood of Beijing.<\/p>\n\n\n\n

At that moment, I only knew a few famous Sichuan dishes, such as Mapo tofu<\/a>, Kong Pao chicken<\/a>, Shredded pork with garlic sauce<\/a>, etc.. I found Sichuan boiled fish so stunning that later on it became the one dish that I always order whenever it’s on the menu.<\/p>\n\n\n\n

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It’s tender & succulent<\/span><\/h2>\n\n\n\n
Literally, the Chinese name of Sichuan boil fish “Shui Zhu Yu (水煮鱼)” means water boiled fish. The marinated fish slices are poached briefly in seasoned water. They taste very tender, succulent and packed with flavour. Another Sichuan classic, Suan Cai Yu <\/a>(Sour Vegetable Fish), shares similar characteristics.<\/p>\n\n\n\n
To achieve the best result, I recommend you use fresh fillets instead of frozen ones. In China, restaurants often have fish tanks from which the customers can choose live fish to be freshly prepared for this dish (Don’t fancy fish, try Sichuan Boiled Beef<\/a> instead).<\/p>\n<\/div>\n\n\n\n
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It’s super spicy<\/span><\/h2>\n\n\n\n
As one of the most pungent Chinese dishes, authentic Sichuan boiled fish is famous for its hotness. My friend Junyang adored this dish but unfortunately, she has a low tolerance for spicy food. She used to rinse the fish in a glass of water to reduce the hotness. And little by little she has eventually increased her tolerance.<\/p>\n\n\n\n
In my recipe, you can see that the spiciness comes from the generous use of 3 ingredients: dried chilli, Sichuan chilli bean paste<\/a> and chilli powder.<\/p>\n<\/div>\n\n\n\n
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It gives you a numbing sensation<\/span><\/h2>\n\n\n\n
Sichuan boiled fish is also pungent in another way: it delivers an intensive numbing sensation to your mouth by using quite a lot of Sichuan pepper (it’s an acquired taste but very addictive once you become accustomed to it).<\/p>\n\n\n\n
You might have heard or used regular Sichuan pepper<\/a> (Huajiao, 花椒) which is red in colour. In fact, there is another type of Sichuan pepper called Majiao (麻椒) which has the same shape and size but is green in colour. It’s often used in Sichuan boiled fish to enhance the fragrance. However, you can use regular Sichuan pepper if you can’t find the green ones.<\/p>\n\n\n\n
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It’s easy to cook!<\/span><\/h2>\n\n\n\n
Many people find it intimidating to cook Sichuan boiled fish at home. I was one of them until I had a try. It’s pretty straight forward. There’s no particular cooking skill involved. As long as you have all the ingredients to hand and follow a detailed, well-written recipe, nothing will go wrong.<\/p>\n\n\n\n
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When reading the recipe card below, you will notice that I put ingredients in several groups. This corresponds to different cooking steps. Please note that cooking oil is listed in different groups for various purpose. The finished dish doesn’t taste greasy despite the generous use of oil. The oil is essential to draw out the full fragrance of the spices.<\/p>\n<\/div>\n\n\n
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