Sichuan Boiled Fish – Step by Step Shui Zhu Yu Recipe
A fish soup that is delicious enough to stay with you for a lifetime- This Sichuan-style fish stew warms the heart and will definitely leave you satisfied!
Servings 2
Ingredients
- 1 grass carp
- 200 grams bean sprouts
- 20 dried red peppers
- 20 Sichuan peppercorn
- 5 small pieces ginger
- 5 cloves garlic
- 5 green onions
- 1 teaspoon white sesame
- 1 sprig of coriander
Seasoning:
- 1 large spoon flour
- 1 large spoon cooking wine
- Salt to taste
- 2 arge spoonfulls Pixian broad bean paste
- 2 tsp light soy sauce
- 1 tsp fine sugar
- 1 tsp ground white pepper
- Enough Water for boiling
- Cooking oil
Instructions
- Clean the grass carp by descaling, cleaning out the organs, and washing. Place the knife perpendicular to the black film at the fish belly and gently scrape off the black film. After cutting off the head, the fish body is divided into two along the fish bone.
- Divide the fish into two bowls: the fish fillets and the head and non-meaty parts that weren’t turned into fillets.
- Add 1 teaspoon of cooking wine, a little salt, and 1 Tbsp of ground white pepper
- . Add a spoonful of flour and mix for 15 minutes.
- Prepare the rest of the ingredients, and separate in half (using larger pieces in one half, and the smaller pieces in the other). The larger half are used for frying in oil, and the smaller half are used for the final mixture for added fragrance.
- Pour a little oil in the wok, add the bean sprouts and add a little salt, stir-fry until they are cooked.
- Stir-fried bean sprouts are placed on the bottom of the deep bowl that will be used to eat out of.
- Heat the wok and some oil, add the onion (larger pieces, the same as the other ingredient, ginger, garlic, dried red pepper, and Sichuan peppercorn.
- Add the Pixian broad bean paste, stir fry until the oil turns red, add light soy sauce, fine sugar and a little salt.
- Add boiled water and bring to a boil again.
- Add the first bowl with the fish head and cook for 10 minutes.
- Strain out the fish heads and unusable fish, making sure to remove all the other ingredients(don’t need to use them any more).
- Add the fish fillet into the pan, gently push the fish fillet around with a spoon, do not stir with chopsticks or it will break apart, cook until the fish turns white and turn off the heat.
- Pour the fillets and soup together into a deep bowl on top of the bean sprouts. Sprinkle with green onions, garlic, coriander, white sesame and red pepper. Then add some hot oil into the bow.