Sichuan Boiled Fish (Shuǐ Zhǔ Yú)
31 min · 31 min active · makes 4 pieces · ~3.75 l · Easy · Chinese
Sichuan Boiled Fish (Shuǐ Zhǔ Yú)
A classic Sichuan dish of silky velveted fish poached in a fiery, numbing broth of doubanjiang, dried chillies, and Sichuan peppercorns, finished with a dramatic sizzling oil poured tableside.
TOTAL TIME
31 min
ACTIVE TIME
31 min
QUANTITY
4 pieces · ~3.75 l
DIFFICULTY
Easy
CUISINE
Chinese
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/21
Tools0/13
Ingredients0/21 gathered · 4 servings
2piece
200g
6clove
30g
4piece
15g
700g
1piece
2tsp
0.5tsp
0.25tsp
1,500ml
9tbsp
3tbsp
30g
3tsp
800ml
2tbsp
1tsp
2tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 200g | — | — | |
| 3 | | 6clove | — | — | |
| 4 | | 30g | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 700g | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 0.25tsp | — | — | |
| 12 | | 1,500ml | — | — | |
| 13 | | 9tbsp | — | — | |
| 14 | | 3tbsp | — | — | |
| 15 | | 30g | — | — | |
| 16 | | 3tsp | — | — | |
| 17 | | 800ml | — | — | |
| 18 | | 2tbsp | — | — | |
| 19 | | 1tsp | — | — | |
| 20 | | 2tbsp | — | — | |
| 21 | | 1tsp | — | — |
Tools15 items
Serveware1 item
Procedure59 steps
1 of 59
Lay the celery sticks on the chopping board.
Celery · 2 piece
⏱ 5s
ResultCelery4 of 59
Add the bean sprouts.
Mung bean sprouts · 200 g
⏱ 10s
ResultCelery and bean sproutsused in step 335 of 59
Lay the garlic on the board.
Garlic clove · 6 clove⏱ 5s
ResultGarlic clove6 of 59
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 40s
ResultPeeled garlic cloves9 of 59
Lay the ginger on the board.
Fresh ginger · 30 g⏱ 5s
ResultFresh ginger10 of 59
Scrape off the skin with the edge of the spoon.
⏱ 30s
ResultPeeled fresh ginger13 of 59
Lay 2 of the spring onions on the board.
Spring onions · 2 piece⏱ 5s
ResultSpring onions16 of 59
Lay the other 2 spring onions on the board.
Spring onions · 2 piece⏱ 5s
ResultSpring onions19 of 59
Lay the coriander on the board.
Coriander leaves · 15 g⏱ 5s
ResultCoriander leaves22 of 59
Lay the skinless white fish fillets on the board.
White fish fillet · 700 g⏱ 10s
ResultWhite fish fillet23 of 59
Slice on an angle into pieces about 1 cm thick.
⏱ 3 min
ResultSliced fish pieces25 of 59
Add the egg white.
Egg white · 1 piece
⏱ 10s
ResultFish and egg white26 of 59
Add the cornflour.
Cornflour · 2 tsp⏱ 5s
ResultFish, egg white and cornflour27 of 59
Add the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted fish coating28 of 59
Add the white pepper.
White pepper · 0.25 tsp⏱ 5s
ResultSeasoned fish coating29 of 59
Turn the fish gently with the spoon until every piece is coated.
⏱ 40s
ResultCoated fish31 of 59
Put 1.5 litres of water in the medium saucepan.
Water · 1,500 ml
⏱ 15s
ResultWater32 of 59
Bring to the boil.
⏱ 8 min
ResultBoiling water33 of 59
Add the celery and bean sprouts.
⏱ 10s
ResultVegetables in water34 of 59
Blanch for 1 minute.
⏱ 1 min
ResultBlanched vegetables37 of 59
Spread them over the base of the large deep serving bowl.
⏱ 10s
ResultDrained vegetables38 of 59
Pour 5 tablespoons of the oil into the wok.
Groundnut oil · 5 tbsp
⏱ 5s
ResultGroundnut oil39 of 59
Heat over a medium heat.
⏱ 1 min
ResultHeated groundnut oil40 of 59
Add the doubanjiang and stir-fry for about 1 minute, until the oil turns red.
Doubanjiang · 3 tbsp
⏱ 1 min
ResultRed chilli oil41 of 59
Add the garlic, ginger and spring onion.
⏱ 5s
ResultPaste and aromatics42 of 59
Stir-fry for a minute, until fragrant.
⏱ 1 min
ResultFragrant base43 of 59
Add 10 g of the dried chillies.
Dried chillies · 10 g⏱ 5s
ResultBase and chillies44 of 59
Add 1 teaspoon of the Sichuan peppercorns and stir for 30 seconds.
Sichuan peppercorns · 1 tsp⏱ 30s
ResultSpiced base45 of 59
Pour in the stock.
Chicken stock · 800 ml⏱ 15s
ResultSpiced broth46 of 59
Add the light soy sauce.
Light soy sauce · 2 tbsp⏱ 5s
ResultBroth with soy47 of 59
Add the dark soy sauce.
Dark soy sauce · 1 tsp⏱ 5s
ResultBroth with dark soy48 of 59
Add the rice wine.
Shaoxing rice wine · 2 tbsp⏱ 5s
ResultBroth with wine49 of 59
Add the sugar.
Caster sugar · 1 tsp⏱ 5s
ResultSeasoned broth50 of 59
Bring to the boil, then turn down to a simmer.
⏱ 3 min
ResultBoiling broth51 of 59
Slide in the fish one piece at a time with the chopsticks so they do not stick together.
⏱ 1 min
ResultFish in broth52 of 59
Poach for 2–3 minutes, without stirring, until the fish is opaque all through.
⏱ 2 min 30s
ResultPoached fish53 of 59
Ladle the fish and broth over the vegetables.
⏱ 30s
ResultFish and broth over vegetables54 of 59
Scatter the remaining 20 g of dried chillies over the top.
Dried chillies · 20 g⏱ 10s
ResultFish with chillies55 of 59
Scatter over the remaining 2 teaspoons of Sichuan peppercorns.
Sichuan peppercorns · 2 tsp⏱ 10s
ResultFish with chillies and peppercorns56 of 59
Scatter over the spring onion and coriander.
⏱ 10s
ResultGarnished boiled fish57 of 59
Pour the last 4 tablespoons of oil into the small saucepan.
Groundnut oil · 4 tbsp
⏱ 5s
ResultGroundnut oil58 of 59
Heat over a high heat until it is just starting to smoke.
⏱ 2 min
ResultSmoking-hot oil59 of 59
Pour the hot oil carefully over the chillies so they sizzle, and serve straight away; the chillies are for flavour, not for eating.
⏱ 10s
ResultSichuan Boiled Fish (Shuǐ Zhǔ Yú)Total Time31 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the celery sticks on the chopping board.⏱ 5sResultCelery |
| 2 | Celerystep 1 | | Cut them into 6 cm batons.⏱ 1 minResultCelery batons |
| 3 | Celery batonsstep 2 | | Put them in the small bowl.⏱ 5sResultCelery batons |
| 4 | 200 g | | Add the bean sprouts.⏱ 10sResultCelery and bean sproutsused in step 33 |
| 5 | 6 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Slice them thinly.⏱ 40sResultSliced garlic |
| 8 | Sliced garlicstep 7 | | Put them in a second small bowl.⏱ 5sResultSliced garlic |
| 9 | 30 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 10 | Fresh gingerstep 9 | | Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger |
| 11 | Peeled fresh gingerstep 10 | | Slice it thinly.⏱ 40sResultSliced fresh ginger |
| 12 | Sliced fresh gingerstep 11 | | Add it to the garlic.⏱ 5sResultGarlic and ginger |
| 13 | 2 piece | | Lay 2 of the spring onions on the board.⏱ 5sResultSpring onions |
| 14 | Spring onionsstep 13 | | Trim them and cut into 4 cm lengths.⏱ 20sResultSpring onion lengths |
| 15 | Spring onion lengthsstep 14 | | Add them to the garlic and ginger.⏱ 5sResultBroth aromaticsused in step 41 |
| 16 | 2 piece | | Lay the other 2 spring onions on the board.⏱ 5sResultSpring onions |
| 17 | Spring onionsstep 16 | | Trim them and slice thinly.⏱ 20sResultSliced spring onions |
| 18 | Sliced spring onionsstep 17 | | Put them in a third small bowl.⏱ 5sResultSliced spring onions |
| 19 | 15 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 20 | Coriander leavesstep 19 | | Chop it roughly.⏱ 30sResultRoughly chopped coriander |
| 21 | Roughly chopped corianderstep 20 | | Add it to the spring onion.⏱ 5sResultHerb garnishused in step 56 |
| 22 | 700 g | | Lay the skinless white fish fillets on the board.⏱ 10sResultWhite fish fillet |
| 23 | White fish filletstep 22 | | Slice on an angle into pieces about 1 cm thick.⏱ 3 minResultSliced fish pieces |
| 24 | Sliced fish piecesstep 23 | | Put them in the medium bowl.⏱ 15sResultSliced fish pieces |
| 25 | 1 piece | | Add the egg white.⏱ 10sResultFish and egg white |
| 26 | 2 tsp | | Add the cornflour.⏱ 5sResultFish, egg white and cornflour |
| 27 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted fish coating |
| 28 | 0.25 tsp | | Add the white pepper.⏱ 5sResultSeasoned fish coating |
| 29 | — | | Turn the fish gently with the spoon until every piece is coated.⏱ 40sResultCoated fish |
| 30 | — | | Leave in the fridge for at least 15 minutes.⏱ 15 minResultVelveted fishused in step 51 |
| 31 | 1,500 ml | | Put 1.5 litres of water in the medium saucepan.⏱ 15sResultWater |
| 32 | — | | Bring to the boil.⏱ 8 minResultBoiling water |
| 33 | Celery and bean sproutsstep 4 | | Add the celery and bean sprouts.⏱ 10sResultVegetables in water |
| 34 | — | | Blanch for 1 minute.⏱ 1 minResultBlanched vegetables |
| 35 | Blanched vegetablesstep 34 |  | Drain in the colander.⏱ 15sResultDrained vegetablesused in step 37 |
| 36 | Drained vegetablesstep 35 | | Pour away the water.⏱ 5s |
| 37 | Drained vegetablesstep 35 | Spread them over the base of the large deep serving bowl.⏱ 10sResultDrained vegetables | |
| 38 | 5 tbsp | | Pour 5 tablespoons of the oil into the wok.⏱ 5sResultGroundnut oil |
| 39 | — | | Heat over a medium heat.⏱ 1 minResultHeated groundnut oil |
| 40 | 3 tbsp | | Add the doubanjiang and stir-fry for about 1 minute, until the oil turns red.⏱ 1 minResultRed chilli oil |
| 41 | Broth aromaticsstep 15 | | Add the garlic, ginger and spring onion.⏱ 5sResultPaste and aromatics |
| 42 | — | | Stir-fry for a minute, until fragrant.⏱ 1 minResultFragrant base |
| 43 | 10 g | | Add 10 g of the dried chillies.⏱ 5sResultBase and chillies |
| 44 | 1 tsp | | Add 1 teaspoon of the Sichuan peppercorns and stir for 30 seconds.⏱ 30sResultSpiced base |
| 45 | 800 ml | | Pour in the stock.⏱ 15sResultSpiced broth |
| 46 | 2 tbsp | | Add the light soy sauce.⏱ 5sResultBroth with soy |
| 47 | 1 tsp | | Add the dark soy sauce.⏱ 5sResultBroth with dark soy |
| 48 | 2 tbsp | | Add the rice wine.⏱ 5sResultBroth with wine |
| 49 | 1 tsp | | Add the sugar.⏱ 5sResultSeasoned broth |
| 50 | — | | Bring to the boil, then turn down to a simmer.⏱ 3 minResultBoiling broth |
| 51 | Velveted fishstep 30 | | Slide in the fish one piece at a time with the chopsticks so they do not stick together.⏱ 1 minResultFish in broth |
| 52 | — | | Poach for 2–3 minutes, without stirring, until the fish is opaque all through.⏱ 2 min 30sResultPoached fish |
| 53 | Poached fishstep 52 | | Ladle the fish and broth over the vegetables.⏱ 30sResultFish and broth over vegetables |
| 54 | 20 g | Scatter the remaining 20 g of dried chillies over the top.⏱ 10sResultFish with chillies | |
| 55 | 2 tsp | Scatter over the remaining 2 teaspoons of Sichuan peppercorns.⏱ 10sResultFish with chillies and peppercorns | |
| 56 | Herb garnishstep 21 | Scatter over the spring onion and coriander.⏱ 10sResultGarnished boiled fish | |
| 57 | 4 tbsp | | Pour the last 4 tablespoons of oil into the small saucepan.⏱ 5sResultGroundnut oil |
| 58 | — | | Heat over a high heat until it is just starting to smoke.⏱ 2 minResultSmoking-hot oil |
| 59 | Smoking-hot oilstep 58 | Pour the hot oil carefully over the chillies so they sizzle, and serve straight away; the chillies are for flavour, not for eating.⏱ 10sResultSichuan Boiled Fish (Shuǐ Zhǔ Yú) | |
| Total Time | 31 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 606kcal | |
| 43g | |
| 36g | |
| 7g | |
| 26g | |
| 8g | |
| 3g | |
| 1,830mg |
Ingredients0/21
Tools0/13
Chinese · Recipe
Sichuan Boiled Fish (Shuǐ Zhǔ Yú)
A classic Sichuan dish of silky velveted fish poached in a fiery, numbing broth of doubanjiang, dried chillies, and Sichuan peppercorns, finished with a dramatic sizzling oil poured tableside.
What you’ll doYou will blanch celery and bean sprouts as a bed in the serving bowl, and coat thin slices of white fish in egg white, cornflour, salt and white pepper. Fry doubanjiang in oil until red, add garlic, ginger, spring onion, dried chillies and Sichuan peppercorns, then the stock, soy, rice wine and sugar. Poach the fish in the broth for 2–3 minutes, ladle it over the vegetables, scatter with more chillies, peppercorns and herbs, and pour smoking oil over to finish.
Serves4
Total31 min
LevelMedium
Ingredients
- Celery2 piece
- Mung bean sprouts200 g
- Garlic clove6 clove
- Fresh ginger30 g
- Spring onions4 piece
- Coriander leaves15 g
- White fish fillet700 g
- Egg white1 piece
- Cornflour2 tsp
- Salt0.5 tsp
- White pepper0.25 tsp
- Water1,500 ml
- Groundnut oil9 tbsp
- Doubanjiang3 tbsp
- Dried chillies30 g
- Sichuan peppercorns3 tsp
- Chicken stock800 ml
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Shaoxing rice wine2 tbsp
- Caster sugar1 tsp
Tools
SpoonWokCelery batons bowl (small bowl)Broth aromatics bowl (small bowl)Herb garnish bowl (small bowl)Small saucepanChef's knifeMedium bowlSpatulaLarge deep serving bowlChopsticksColanderLadleMedium saucepanChopping board
Method
1
Lay the celery sticks on the chopping board.
5sChopping boardCelery · 2 piece
2
Cut them into 6 cm batons.
1 minChopping board, Chefs knifeCelery · step 1
3
Put them in the small bowl.
5sCelery batons bowl (small bowl)Celery batons · step 2
4
Add the bean sprouts.
Result · Celery and bean sprouts · used in step 33
10sCelery batons bowl (small bowl)Mung bean sprouts · 200 g
5
Lay the garlic on the board.
5sChopping boardGarlic clove · 6 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
40sChopping board, Chefs knifeGarlic clove · step 5
7
Slice them thinly.
40sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Put them in a second small bowl.
5sBroth aromatics bowl (small bowl)Sliced garlic · step 7
9
Lay the ginger on the board.
5sChopping boardFresh ginger · 30 g
10
Scrape off the skin with the edge of the spoon.
30sChopping board, Chefs knifeFresh ginger · step 9
11
Slice it thinly.
40sChopping board, Chefs knifePeeled fresh ginger · step 10
12
Add it to the garlic.
5sBroth aromatics bowl (small bowl)Sliced fresh ginger · step 11
13
Lay 2 of the spring onions on the board.
5sChopping boardSpring onions · 2 piece
14
Trim them and cut into 4 cm lengths.
20sChopping board, Chefs knifeSpring onions · step 13
15
Add them to the garlic and ginger.
Result · Broth aromatics · used in step 41
5sBroth aromatics bowl (small bowl)Spring onion lengths · step 14
16
Lay the other 2 spring onions on the board.
5sChopping boardSpring onions · 2 piece
17
Trim them and slice thinly.
20sChopping board, Chefs knifeSpring onions · step 16
18
Put them in a third small bowl.
5sHerb garnish bowl (small bowl)Sliced spring onions · step 17
19
Lay the coriander on the board.
5sChopping boardCoriander leaves · 15 g
20
Chop it roughly.
30sChopping board, Chefs knifeCoriander leaves · step 19
21
Add it to the spring onion.
Result · Herb garnish · used in step 56
5sHerb garnish bowl (small bowl)Roughly chopped coriander · step 20
22
Lay the skinless white fish fillets on the board.
10sChopping boardWhite fish fillet · 700 g
23
Slice on an angle into pieces about 1 cm thick.
3 minChopping board, Chefs knifeWhite fish fillet · step 22
24
Put them in the medium bowl.
15sMedium bowlSliced fish pieces · step 23
25
Add the egg white.
10sMedium bowlEgg white · 1 piece
26
Add the cornflour.
5sMedium bowlCornflour · 2 tsp
27
Add the salt.
5sMedium bowlSalt · 0.5 tsp
28
Add the white pepper.
5sMedium bowlWhite pepper · 0.25 tsp
29
Turn the fish gently with the spoon until every piece is coated.
40sMedium bowl, Spoon
30
Leave in the fridge for at least 15 minutes.
Result · Velveted fish · used in step 51
15 minMedium bowl
31
Put 1.5 litres of water in the medium saucepan.
15sMedium saucepanWater · 1,500 ml
32
Bring to the boil.
8 minMedium saucepan
33
Add the celery and bean sprouts.
10sMedium saucepanCelery and bean sprouts · step 4
34
Blanch for 1 minute.
1 minMedium saucepan
35
Drain in the colander.
Result · Drained vegetables · used in step 37
15sColanderBlanched vegetables · step 34
36
Pour away the water.
5sMedium saucepanDrained vegetables · step 35
37
Spread them over the base of the large deep serving bowl.
10sLarge deep serving bowlDrained vegetables · step 35
38
Pour 5 tablespoons of the oil into the wok.
5sWokGroundnut oil · 5 tbsp
39
Heat over a medium heat.
1 minWok
40
Add the doubanjiang and stir-fry for about 1 minute, until the oil turns red.
1 minWok, SpatulaDoubanjiang · 3 tbsp
41
Add the garlic, ginger and spring onion.
5sWokBroth aromatics · step 15
42
Stir-fry for a minute, until fragrant.
1 minWok, Spatula
43
Add 10 g of the dried chillies.
5sWokDried chillies · 10 g
44
Add 1 teaspoon of the Sichuan peppercorns and stir for 30 seconds.
30sWok, SpatulaSichuan peppercorns · 1 tsp
45
Pour in the stock.
15sWokChicken stock · 800 ml
46
Add the light soy sauce.
5sWokLight soy sauce · 2 tbsp
47
Add the dark soy sauce.
5sWokDark soy sauce · 1 tsp
48
Add the rice wine.
5sWokShaoxing rice wine · 2 tbsp
49
Add the sugar.
5sWokCaster sugar · 1 tsp
50
Bring to the boil, then turn down to a simmer.
3 minWok
51
Slide in the fish one piece at a time with the chopsticks so they do not stick together.
1 minWok, ChopsticksVelveted fish · step 30
52
Poach for 2–3 minutes, without stirring, until the fish is opaque all through.
2 min 30sWok
53
Ladle the fish and broth over the vegetables.
30sLarge deep serving bowl, LadlePoached fish · step 52
54
Scatter the remaining 20 g of dried chillies over the top.
10sLarge deep serving bowlDried chillies · 20 g
55
Scatter over the remaining 2 teaspoons of Sichuan peppercorns.
10sLarge deep serving bowlSichuan peppercorns · 2 tsp
56
Scatter over the spring onion and coriander.
10sLarge deep serving bowlHerb garnish · step 21
57
Pour the last 4 tablespoons of oil into the small saucepan.
5sSmall saucepanGroundnut oil · 4 tbsp
58
Heat over a high heat until it is just starting to smoke.
2 minSmall saucepan
59
Pour the hot oil carefully over the chillies so they sizzle, and serve straight away; the chillies are for flavour, not for eating.
Result · Sichuan Boiled Fish (Shuǐ Zhǔ Yú)
10sLarge deep serving bowlSmoking-hot oil · step 58
Printed 6 October 2026