Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)
The first time I tasted Shui Zhu Yu (Sichuan Boiled Fish), I was completely captivated. It was one afternoon during my trip to China, in a small hutong restaurant in Beijing, where my friend and I ordered this dish. With just one bite, the fiery spice and the tender fish combined perfectly, instantly winning over my taste buds. The unforgettable flavor still lingers in my memory.
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After returning to the U.S., I spent a long time perfecting this dish. After countless attempts, I finally recreated the authentic flavor of Shui Zhu Yu (Sichuan Boiled Fish). I’m thrilled to share this recipe with you. Before you start cooking, there are a few key techniques and important tips you need to know.
1. About Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)
Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) is a signature dish from the Sichuan and Chongqing regions of China. It’s typically made with fresh grass carp, bean sprouts, and a generous amount of chili peppers. The dish is known for being “rich but not greasy, spicy without being overwhelming, numbing without bitterness, with tender and smooth fish.”
Legend has it that Shui Zhu Yu originated from Chongqing’s hot pot fish, initially created for truck drivers and quickly becoming popular. In 1983, during a culinary competition in Chongqing, a Sichuan chef won a major award with this dish, helping it gain widespread recognition.
2.Choosing the Right Fish
In China, Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) is traditionally made with grass carp. However, since grass carp can be hard to find in the U.S., I opt for black bass as a substitute. Don’t worry—black bass works beautifully in this dish, delivering the same delicious flavor and tender texture. A Chinese friend recently shared with me that in China, people also use carp, crucian carp, and snakehead fish to make Shui Zhu Yu. So feel free to choose whichever fish you prefer to create this flavorful dish.
3. Ingredients and Substitutes
When making Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼), you can customize the dish with your favorite vegetables like bean sprouts or tofu skin. While everyone has their own variations, here are the key ingredients I use:
Black Bass: Substitute with grass carp, crucian carp, or common carp.
Sichuan Peppercorns: Essential for authentic flavor.
Bean Sprouts: Optional, use your preferred veggies.
Ginger Slices: For removing any fishy odor and adding fragrance.
Cornstarch: Helps keep the fish tender.
Celery: Optional, adjust based on preference.
Chili Paste: A must-have for the dish’s signature heat.
Rice Vinegar: Essential for balancing flavors.
Dried Red Chilies: A key ingredient for spiciness.
Salt: Basic seasoning, essential.
Cooking Oil: Any standard oil works; you can also use olive oil.
Green Onions: Essential for seasoning.
Cooking Wine: A must for marinating the fish.
Celtuce Tips: Optional, add based on preference.
Garlic Chives: Optional, add to taste.
Soy Sauce: Essential for seasoning.
Tip:
All these ingredients can be found at Asian supermarkets or Chinese grocery stores. If you enjoy cooking Chinese food, it’s a good idea to stock up, as these seasonings are versatile and useful in many dishes.
4.How Spicy Is It?
Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) is renowned for its intense spiciness, making it one of the hottest dishes in Chinese cuisine. It also has a numbing sensation due to the addition of Sichuan peppercorns. If you have a lower tolerance for spice, you can reduce the amount of chili peppers used and gradually build up your heat tolerance. In my recipe, the spiciness primarily comes from three key ingredients: dried red chilies and chili paste.
5.What to Serve It With
When enjoying Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼), be sure to pair it with steamed rice. The tender, spicy fish combined with rice is a perfect match, and every bite brings immense satisfaction. Of course, you can also enjoy it with congee, which complements the dish just as well.
Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) isn't the easiest dish to make, but it's definitely worth the effort. Not only is it more cost-effective than ordering from a restaurant, but homemade versions often taste even better. Whether you're celebrating Lunar New Year or hosting a dinner party, this dish will surely be a standout on your table.
I also have a recipe for Sichuan Boiled Beef, which may not be as famous as Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) but is equally delicious. If you're looking for a quicker option, Sichuan Boiled Beef is much simpler to prepare and is a great alternative.
INGREDIENTS
MAIN INGREDIENTS
- 1 black fish (about 1.5 pounds)
ACCESSORIES
- 50g bean sprouts
- 75g celery
- 10g dried red chili peppers
- 125g lettuce stems
- 75g garlic shoots
SEASONINGS
- 50 Sichuan peppercorns
- 500ml water
- 3 slices of ginger
- 3 tablespoons cornstarch
- 28g chili paste
- 1 tablespoon rice vinegar
- 2.5g salt
- 80g cooking oil
- 1 scallion
- 1 tablespoon cooking wine
- 2 tablespoons soy sauce
DIRECTIONS
STEP 1
Prepare all the ingredients in advance.
For the black fish, remove the head, tail, and large bones. Cut the fish into slices approximately 4.5 cm long, 3.5 cm wide, and 0.3 cm thick.
STEP 2
Place the sliced fish into a bowl. Add 1 tablespoon of rice vinegar and 1 tablespoon of cooking wine.
STEP 3
Add 1 tablespoon of soy sauce and 3 tablespoons of cornstarch to the fish. Mix well and let it marinate for at least 10 minutes.
Tip:
Marinating the fish helps remove any fishy odor, and the cornstarch keeps the fish tender and smooth.
STEP 4
While the fish is marinating, prepare the vegetables:
Wash the bean sprouts and other vegetables thoroughly.
Cut the celery and garlic shoots into 4.5 cm (1.8 inches) long segments.
Slice the bamboo shoots into 6.5 cm (2.6 inches) long thin pieces.
STEP 5
Heat a wok over high heat and add 30g of cooking oil. Once the oil reaches about 30% of its maximum heat, add the dried red chili peppers and Sichuan peppercorns. Fry them until they turn a reddish-brown color, then quickly remove them from the oil and set aside.
Tip:
I use a traditional Chinese wok that I bought from a Chinese store, as I frequently cook Chinese dishes. You can use any wok you have at home; there's no special requirement.
STEP 6
In the same pan with a bit of oil left, add the sliced lotus root tips, celery, bean sprouts, and garlic sprouts. Stir-fry until well mixed and add 2.5g of salt. Continue to stir-fry until the vegetables are just tender, then transfer them to a bowl and set aside.
STEP 7
Clean the wok and add 30g of oil. Heat it to about 30% of its maximum temperature, then add 6 tablespoons of spicy chili bean paste and stir-fry until fragrant. Add the ginger slices and cook until aromatic.
STEP 8
Once fragrant, pour in 500ml of drinking water. Bring it to a boil, then add 1 tablespoon of soy sauce.
STEP 9
Add the marinated fish slices to the boiling broth. Once it returns to a boil, gently stir the fish to ensure it cooks evenly.
STEP 10
Once the broth comes to a boil again, pour in the pre-cooked lotus root tips and other vegetables, letting them simmer for 1 minute. Transfer the mixture to a serving bowl, placing the vegetables on the bottom and layering the fish slices on top. Sprinkle the fried dried red chili segments and Sichuan peppercorns over the fish. Drizzle 20g of hot oil (heated to about 70% of its maximum temperature) over the top, allowing the aroma to be released. Finally, garnish with chopped green onions.
STEP 11
Your fragrant Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) is now ready to be served. Enjoy!
Recipe analyzer
- Recipes: Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)
- Main Ingredients:6
- Servings per recipe:1
- Servings size:1 kg
-
Energy (calories)：155 kcal
-
Protein：7.74 g
-
Fat：1.03 g
Why gray?
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Carbohydrates：32.92 g
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Protein: 14%21 kcal
-
Fat: 6%9 kcal
-
Carbohydrates: 81%125 kcal
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.
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