Sichuan Boiled Fish Slices
"Shuizhuyu (Boiled Fish), also called Boiled Live Fish, is a fiery, flavorful dish that originated in Chongqing and spread across China. Typically made with fresh grass carp as the main ingredient alongside an assortment of vegetables, it is simple to prepare yet carefully crafted. Known for being rich but not greasy, spicy but not harsh, numbing but not bitter, and featuring tender, silky fish, it has won the hearts of countless diners. This guide walks you step by step through the key precautions and tips for preparing Shuizhuyu at home."
Ingredients
grass carp
1 whole
baby bok choy
1 head
rice cake
as needed
scallions
as needed
ginger
as needed
garlic
as needed
Sichuan boiled fish seasoning
3 tablespoons
Sichuan peppercorn oil
as needed
egg white
1/2
cornstarch
1 tablespoon
chicken bouillon powder
a pinch
Instructions
1
Step 1
Clean the grass carp, halve it lengthwise, remove the bones, and cut the flesh into fish fillets;
2
Step 2
Marinate the fish fillets with cornstarch and egg white for 30 minutes, and prepare all the side ingredients;
3
Step 3
Bring water to a boil, first add the rice cake and cook for one minute, then add the baby bok choy and blanch until cooked;
4
Step 4
Remove and spread on the bottom of a bowl;
5
Step 5
Heat oil in a pan, add the fish head and bones, and pan-fry until fragrant;
6
Step 6
Add ginger, garlic, and an appropriate amount of boiling water; the fish broth will quickly turn milky white;
7
Step 7
Add three tablespoons of Sichuan boiled fish seasoning, plus a pinch of chicken bouillon;
8
Step 8
Pour the cooked fish bones over the baby bok choy in the bowl;
9
Step 9
Bring a pot of clean water to a boil, blanch the fish fillets until cooked, and remove;
10
Step 10
Place them in the fish broth, sprinkle with scallions for garnish and flavor;
11
Step 11
Finished dish.
12
Step 12
Finished dish.
