Sichuan Cuisine · tested Chinese home cooking
Sichuan Boiled Fish (Shuizhu Yu) Recipe
水煮鱼 Shuǐzhǔ Yú
Despite its humble name, this iconic Sichuan dish is a showstopper – tender fish fillets swimming in a sea of fiery chili oil, topped with a dramatic cascade of sizzling Sichuan peppercorns. The signature 'water-cooked' technique produces incredibly silky fish. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 1/4 lb white fish fillets (tilapia, basa, or catfish), sliced
- For marinade: 1 egg white, 1 tbsp cornstarch, 1 tsp salt, 1 tbsp Shaoxing wine
- 1 cup bean sprouts
- 3 stalks celery, sliced
- For broth: 3 tbsp doubanjiang, 1 tbsp Sichuan peppercorns, 6 dried chilies, 3 cloves garlic, 1 1-inch piece fresh ginger, 4 cups chicken stock
- For topping: 1/2 cup dried chilies, 2 tbsp Sichuan peppercorns, 3 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 3 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil for broth
- Green onions and cilantro for garnish
Step-by-step instructions
Step 1
Marinate fish slices with egg white, cornstarch, salt,…
Marinate fish slices with egg white, cornstarch, salt, and shaoxing wine for 15 minutes. This creates the silky texture.
Step 2
Blanch bean sprouts and celery in boiling water for 30…
Blanch bean sprouts and celery in boiling water for 30 seconds. Drain and place at the bottom of a serving bowl.
Step 3
Heat oil in a wok
Heat oil in a wok. Add doubanjiang and stir-fry until oil turns red. Add garlic, ginger, and half the Sichuan peppercorns.
Step 4
Pour in chicken stock and bring to a boil
Pour in chicken stock and bring to a boil. Simmer for 5 minutes to develop flavors.
Step 5
Strain the broth into another pot
Strain the broth into another pot. Bring back to a gentle simmer. Gently slide in the fish slices and cook for 2-3 minutes until just opaque.
Step 6
Pour everything over the vegetables in the serving bowl
Pour everything over the vegetables in the serving bowl.
Step 7
Top with dried chilies and remaining Sichuan peppercorns
Top with dried chilies and remaining Sichuan peppercorns. Heat 3 tbsp oil until smoking and pour over the top – it should sizzle dramatically!
Step 8
Garnish with scallions and cilantro
Garnish with scallions and cilantro. Serve immediately.
Cook’s notes
- The egg white marinade is the secret to silky fish – don't skip it
- Cut fish slices about 5mm thick – too thin and they'll break apart
- The final sizzling oil step is not optional – it releases the aroma of the chilies
- Serve with plenty of steamed rice to balance the heat
Common questions
Can I make Sichuan Boiled Fish (Shuizhu Yu) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.