Sichuan Boiled Fish (Shui Zhu Yu, 水煮鱼)

redhousespice.com

sglink

subheading: For the fish:

250 g skinless, boneless fish fillet - 9oz (see note 1)

1 pinch salt

1 pinch white pepper

1 teaspoon Shaoxing rice wine

1 teaspoon corn starch

subheading: For the spices:

½ teaspoon cooking oil

15 dried chilli

2 teaspoon Sichuan peppercorn - see note 2

subheading: For the vegetable:

1 teaspoon cooking oil

250 g celery, cut into thin strips - or bean sprouts

subheading: For the broth:

2 tablespoon cooking oil

2 clove garlic - minced

1 teaspoon ginger - minced

1 stalk scallions - chopped

1.5 tablespoon Sichuan chilli bean paste - see note 3

1 teaspoon chilli powder

400 ml hot water - or chicken stock

subheading: For garnishing:

Coriander - chopped

2 tablespoon cooking oil

Directions at redhousespice.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer