dinner · dairy-free
Shui zhu yu (Sichuan boiled fish)
Silky white fish poached in a fiery doubanjiang broth over bean sprouts, finished with a sizzling pour of chili-and-Sichuan-pepper oil.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Marinate fish 15 minutes.
-
2
Blanch sprouts and line a deep serving bowl.
-
3
Fry doubanjiang in 3 tbsp oil until red, add garlic and ginger, then stock; boil 3 minutes.
-
4
Slide in fish slices one by one and poach 1–2 minutes, until opaque and flaking (63°C (145°F)); pour fish and broth over the sprouts.
-
5
Top with chopped dried chili, peppercorns and garlic; heat 120 ml oil until smoking and pour over to sizzle. Garnish.
