Szechuan Fish

    50 minutes

    More commonly refered to as "Shui Zhu Yu", this delicious Szechuan boiled fish has dried red chillies, black bean sauce and Chinese cabbage. Topped with coriander to serve.

    13 people made this

    Serves: 2 

    • 1 egg white, beaten
    • 1/2 teaspoon cornflour
    • 1/4 teaspoon ground white pepper
    • 3 thin slices fresh ginger root
    • 1 (190g) basa fillet, cut into bite-sized pieces
    • 1 tablespoon vegetable oil
    • 10 Szechuan peppercorns
    • 5 dried red chillies
    • 1 tablespoon vegetable oil
    • 2 teaspoons black bean sauce
    • 2 cups (500ml) water
    • 3 stalks celery, cut into 1cm pieces
    • 1 cup sliced Chinese cabbage
    • 2 teaspoons minced garlic
    • 2 sprigs coriander

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Stir the egg white, cornflour, white pepper and ginger together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
    2. Heat 1 tablespoon vegetable oil in a frying pan over medium heat; cook and stir the peppercorns and dried chillies in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chillies). Remove the dried chillies and peppercorns from the frying pan. Mince the chillis. Mash the peppercorns finely; set aside.
    3. Return the frying pan to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high then cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
    4. Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns and chillies.
    5. Heat 1 tablespoon olive oil in a frying pan over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns and chilli. Garnish each portion with coriander to serve.

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    Reviews in English (6)


    It's not that I thought the dish was inedible, but I've had many szechuan fish dishes...and this is not reminiscent of any of them. First, there's no way that the napa and celery would cook thoroughly by soaking in hot broth and having hot oil poored over it. The fish did not take on much flavor either. I will not be repeating this one.  -  23 Jun 2011  (Review from Allrecipes USA and Canada)


    This guy has it right for the most part. The celery, and cabbage do need to be cooked, along with the garlic and ginger. With the bean paste at direction #3 in oil, before you add the water, or stock. I love the Sichuan region for the layers of flavors you can create in a short time. With the bean paste you can play with many more flavors. Dark soy, Black vinegar, sugar, sesame oil(use sparingly), and I would add some toasted white sesame seeds, and scallions cut on a bias as garnish, instead of cilantro. even though the chilis were brought to Sichuan from there, thats where it should stop.  -  15 Feb 2012  (Review from Allrecipes USA and Canada)


    love it!  -  12 May 2010  (Review from Allrecipes USA and Canada)