🐟 Water-Boiled Fish (Shui Zhu Yu)
Water-boiled fish is a fiery Sichuan dish of tender white fish slices poached and served over bean sprouts, then covered with a layer of chili oil, garlic and Sichuan peppercorns. The fish is silky and mild, while the sauce is hot and numbing. It is served in a large bowl to share with steamed rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g white fish fillets, thinly sliced
- 300 g bean sprouts
- 1 tbsp Sichuan peppercorns
- 6 garlic cloves, minced
- 4 tbsp chili oil
- 10 dried chilies
- 1 tsp cornstarch, salt
- 800 ml water
Method
- Season the fish slices with salt and cornstarch.
- Blanch the bean sprouts in boiling water and place them in a large bowl.
- Bring the water to a simmer with salt and half the garlic, poach the fish for 2–3 minutes and pour over the sprouts.
- Top with the rest of the garlic, the dried chilies and peppercorns.
- Heat the chili oil until very hot and pour it over the top to release the aroma.
How to make it lighter
- Lift the fish out of the oil with a slotted spoon instead of eating the broth.
- Use half the chili oil — 1 tbsp oil ≈ 120 kcal.
- Add more bean sprouts or leafy greens under the fish for volume.
History
Shui zhu ("water-boiled") dishes are a hallmark of Sichuan cooking, and the fish version became popular in Sichuan and Chongqing restaurants in recent decades. It is now served in Sichuan restaurants across China and abroad.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Water-Boiled Fish (Shui Zhu Yu) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →