fish

How to Make Perfect Boiled Fish: A Step-by-Step Guide

Boiled fish, or "Shuizhuyu," is a beloved Sichuan dish famous for its tender fish, spicy broth, and numbing Sichuan peppercorn kick. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients:

- 500g white fish fillets (like tilapia or cod), sliced

- 2 tbsp cornstarch

- 4 tbsp cooking oil

- 3-4 dried chilies, 1 tbsp Sichuan peppercorns

- 3 garlic cloves, 2 ginger slices, 2 scallions

- Broth: 500ml water, 1 tbsp soy sauce, 1 tsp salt, 1 sugar

Steps:

1. Prepare the fish: Marinate fish slices with 1 tbsp soy sauce and cornstarch for 15 minutes.

2. Make the broth: Simmer water, soy sauce, salt, and sugar in a pot. Add ginger and garlic, then cook for 5 minutes. Remove aromatics, pour broth over a serving dish, and set aside.

3. Cook the fish: Bring water to a boil in a separate pot. Gently slide in fish slices and cook for 2–3 minutes until opaque. Transfer to the broth dish.

4. Heat the oil: Heat oil in a wok. Fry dried chilies and Sichuan peppercorns until fragrant. Pour the sizzling oil over the fish. Garnish with scallions.

Serve hot with steamed rice to enjoy the spicy, succulent flavors! Adjust chili levels for milder taste.