Sichuan Boiled Fish (Shui Zhu Yu) | Asian Inspirations

Name: Sichuan Boiled Fish (Shui Zhu Yu) | Asian Inspirations
Ingredients: 600g firm white-fleshed fish fillets, such as Basa fillet, rock ling (thinly sliced on a 45-degree angle); 40g potato starch; 420ml vegetable oil; 2 tbsp doubanjiang (spicy chilli broadbean paste); 1 tbsp salted black beans; 3 spring onions (cut into 5cm lengths); 40g dried long red chillies (soak in water to soften, seeds removed, thinly sliced); 15g (3 tbsp) Sichuan peppercorns; 40g garlic cloves (about 12); 20g ginger (finely chopped); 1 tbsp Shaoxing wine; 600ml chicken stock; 1 tbsp 13-fragrance spice powder; Large pinch each of ground white pepper and caster sugar; 200g soybean sprouts; 50ml chilli oil

asianinspirations.com.au

Originated from Chongqing, the “Shui Zhu Yu” which literally means fish boiled in water, is one of the most popular dishes in Sichuan cuisine. Numbingly hot…

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Ingredients

600g firm white-fleshed fish fillets, such as Basa fillet, rock ling (thinly sliced on a 45-degree angle)
40g potato starch
420ml vegetable oil
2 tbsp doubanjiang (spicy chilli broadbean paste)
1 tbsp salted black beans
3 spring onions (cut into 5cm lengths)
40g dried long red chillies (soak in water to soften, seeds removed, thinly sliced)
15g (3 tbsp) Sichuan peppercorns
40g garlic cloves (about 12)
20g ginger (finely chopped)
1 tbsp Shaoxing wine
600ml chicken stock
1 tbsp 13-fragrance spice powder
Large pinch each of ground white pepper and caster sugar
200g soybean sprouts
50ml chilli oil