🐟 Shui Zhu Yu (Sichuan Boiled Fish)

Name: Shui Zhu Yu (Sichuan Boiled Fish)
Total time: 40 min
Yield: 3
Cuisine: China · Sichuan
Ingredients: 500 g white fish fillet, thinly sliced; 200 g bean sprouts; 2 celery stalks, sliced; 10 dried chilies, cut into pieces; 1 tbsp Sichuan peppercorns; 3 garlic cloves, sliced; 3 tbsp vegetable oil; 600 ml water; Salt to taste

Origin: China · Sichuan

402kcal

per serving · 350 g

115kcal

per 100 g

42 gProtein12 g / 100 g

21 gFat6 g / 100 g

10 gCarbs3 g / 100 g

Shui zhu yu, literally 'water-boiled fish', is a fiery Sichuan dish of tender white fish slices poached and laid over bean sprouts and celery, then covered with dried chilies and Sichuan peppercorns. Hot oil is poured over the top to release the aromas. The result is soft, flaky fish with a numbing, spicy heat, eaten with plain rice.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein12 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: white fish

Not veganbecause of: white fish

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Soy ⚠ Celery

What it is made of

white fishsichuan peppercornschili pepperbean sproutscelery

Recipe

3 servings40 min

Ingredients

500 g white fish fillet, thinly sliced
200 g bean sprouts
2 celery stalks, sliced
10 dried chilies, cut into pieces
1 tbsp Sichuan peppercorns
3 garlic cloves, sliced
3 tbsp vegetable oil
600 ml water
Salt to taste

Method

Season the fish slices with a pinch of salt.
Blanch the bean sprouts and celery in boiling salted water for 1 minute and put them in a deep bowl.
Bring the water to a simmer with garlic and salt, slide in the fish and poach for 2–3 minutes until just opaque.
Lift the fish and some of the liquid over the vegetables.
Top with chilies and Sichuan peppercorns, heat the oil until shimmering and pour it over to sizzle; serve straight away.

How to make it lighter

Use less finishing oil: 1 tbsp oil is about 120 kcal, and most of the flavour comes from the spices.
Leave the oil at the bottom of the bowl — lift out the fish and vegetables with a slotted spoon.
Double the bean sprouts and celery to make the bowl bigger without many extra calories.

History

Shui zhu yu belongs to the 'water-boiled' family of Sichuan dishes, which is often linked to the salt-producing city of Zigong. It became a favourite of Sichuan restaurants across China in recent decades.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →