Photograph of the finished Shuizhu yu

China · Cá cay Tứ Xuyên

Shuizhu yu

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish fillet Snakehead fish fillet 1.6 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 0.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the fish into thin slices, skewer them, and marinate with egg white, cornstarch, and Shaoxing wine for 15 minutes.
  2. 2 Blanch the bean sprouts for 1 minute, then spread them at the bottom of a deep bowl.
  3. 3 Sauté soybean paste with garlic and ginger until it releases red oil, add 500 ml of water, boil for 5 minutes, then strain to remove the residue.
  4. 4 Drop the fish slices into the boiling broth, blanch for 2 minutes until the fish turns opaque white, then transfer them to the bean sprouts.
  5. 5 Sprinkle dried chili peppers, Sichuan peppercorns, and minced garlic on top, drizzle with hot, smoky oil, and sprinkle with chopped scallions.

With an appliance

  • Microwave 43 min

    Replace step 4: layer the fish in the hot broth and cook at 700W for 90 seconds; reduce the cooking time to about 30 seconds so the fish slices don't bump into each other, retain the flour coating, and don't stir. Pour the hot oil from step 5 separately.

Start cooking