Shui Zhu Fish Recipe
Shui Zhu Fish is Sichuan's famously fiery 'water-boiled' fish, where silky fillets are poached in a bubbling chili oil broth until just tender. Beneath the fish, crisp bean sprouts soak up every drop of the fragrant, numbing sauce. It is bold, warming, and deeply satisfying with a bowl of steamed rice.
- Prep time
- 25 mins
- Cook time
- 20 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 600 g white fish fillets (such as sea bass or cod), sliced into thin pieces
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon salt, plus extra to taste
- 300 g bean sprouts
- 2 tablespoons vegetable oil
- 3 tablespoons doubanjiang (Sichuan chili bean paste)
- 2 tablespoons dried red chilies, roughly broken
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic and 1 thumb-sized piece ginger, both sliced
- 2 spring onions, cut into lengths
- 1 litre chicken or fish stock
- 2 tablespoons chili oil, for finishing
- 1 teaspoon sesame oil
Instructions
- Toss the sliced fish gently with the Shaoxing wine, cornstarch, and salt, then set aside to marinate for 15 minutes while you prepare the other ingredients.
- Blanch the bean sprouts in boiling water for 1 minute, drain well, and spread them over the base of a large deep serving bowl.
- Heat the vegetable oil in a wok over medium heat and fry the doubanjiang, dried chilies, Sichuan peppercorns, garlic, ginger, and spring onions for about 2 minutes until intensely fragrant.
- Pour in the stock and bring it to a steady boil, then season with salt and let it simmer for 5 minutes so the flavours meld.
- Slide the fish slices into the simmering broth one at a time, stirring very gently, and cook for just 2 to 3 minutes until the fish turns opaque and flakes easily.
- Carefully pour the fish and broth over the bean sprouts in the serving bowl, then drizzle with chili oil and sesame oil.
- Scatter over a few extra dried chilies and spring onion tops if you like, and serve immediately with steamed rice.
Pro tips
- Slice the fish as thinly as you can so it cooks in seconds and stays silky rather than tough.
- Do not overcook the fish — remove the wok from the heat as soon as the last piece turns opaque.
- Adjust the heat by using fewer dried chilies, but keep the Sichuan peppercorns for the signature numbing tingle.
- The broth is wonderfully rich over rice, so make sure to serve plenty of steamed rice alongside.
Frequently asked questions
What fish works best for Shui Zhu Fish?
Any firm white fish that holds its shape works well — sea bass, cod, haddock, or catfish are all good choices. Slice it thinly against the grain for the most tender result.
Is Shui Zhu Fish very spicy?
It is genuinely fiery, but you control the heat. Use fewer dried chilies and less chili oil for a milder version, and keep the Sichuan peppercorns for flavour rather than pure heat.
Can I make Shui Zhu Fish ahead of time?
It is best served fresh, since the fish continues cooking in the hot broth. You can prepare the broth and blanched bean sprouts ahead, then poach the fish just before serving.
What should I serve with Shui Zhu Fish?
Steamed jasmine rice is essential to balance the heat, and a simple cucumber salad or stir-fried greens makes a cooling side.
