What is Shuizhu Yu and how is it made?

Shuizhu Yu, meaning "water boiled fish," is a classic Sichuan dish featuring thinly sliced fish cooked briefly in a spicy, aromatic broth. The broth is made with dried chili peppers, Sichuan peppercorns, and fermented chili bean paste (doubanjiang). After cooking, hot oil is poured over the fish and broth, releasing aromas and intensifying the numbing, spicy flavors. The dish balances heat, numbness, and freshness, typically served with steamed rice.

Which types of fish work best for making Shuizhu Yu?

White fish with firm, tender flesh are ideal, such as catfish, sea bass, or snapper. These fish hold up well to quick poaching without falling apart. Avoid flaky fish like cod that can disintegrate during cooking. Using skinless and boneless fillets simplifies prep and ensures even cooking.

Can I make Shuizhu Yu at home with frozen fish fillets?

Yes, frozen fish fillets can be used if fresh fish isn't available. Thaw them completely and pat dry before cooking to avoid excess moisture in the broth. While fresh fish is preferred for texture and flavor, quality frozen fillets still yield a delicious dish when following the cooking instructions carefully.

What ingredients create the spicy and numbing sensation in Shuizhu Yu?

The spiciness comes mainly from dried chili peppers and chili powder, while the numbing effect is from Sichuan peppercorns, which can be red or green varieties. Doubanjiang, a fermented chili bean paste, adds depth and saltiness. Hot oil poured over the cooked fish releases these spices’ aromas, enhancing both heat and numbness.

How long should the fish be cooked to avoid overcooking in Shuizhu Yu?

Fish slices cook very quickly—usually within one to two minutes in the simmering broth. Overcooking can make the fish tough and less tender. Watch the fish closely and remove it once it turns opaque and flakes easily to retain a smooth, silky texture.

Shuizhu Yu Recipe Sichuan Boiled Fish Spicy Chinese Dish

Name: Shuizhu Yu
Prep time: PT-495058H48M41S
Cook time: 10 min
Total time: PT-495058H33M41S
Cuisine: Chinese
Ingredients: – 1 pound white fish fillets tender, mild-flavored protein base; – 3 tablespoons cooking oil for stir-frying and pouring hot oil; – 5 dried red chili peppers provide signature spicy kick; – 10 grams Sichuan peppercorns add characteristic numbing sensation; – 1 tablespoon Doubanjiang imparts depth and umami; – 4 cloves garlic introduces savory aroma; – 5 slices fresh ginger adds warmth and complexity; – 3 scallions fresh green flavor and garnish; – 3 cups chicken stock flavorful liquid base; – 2 cups water for broth dilution; – 3/4 pound bean sprouts crunchy vegetable contrast; – 1 cup chopped Chinese celery adds fresh, crisp texture; – 1 teaspoon soy sauce seasoning enhancer; – 1 tablespoon Shaoxing wine adds aroma and flavor; – 1 tablespoon sugar balances spices; – 1/2 teaspoon mushroom powder boosts umami; – 3/4 teaspoon salt plus more to taste; – 3/4 to 1 teaspoon ground white pepper mild heat and aroma; – 1 egg white tenderizes fish and binds marinade; – 1 1/2 to 2 teaspoons cornstarch lightly coats fish for smooth texture

Ingredients

– 1 pound white fish fillets tender, mild-flavored protein base

– 3 tablespoons cooking oil for stir-frying and pouring hot oil

– 5 dried red chili peppers provide signature spicy kick

– 10 grams Sichuan peppercorns add characteristic numbing sensation

– 1 tablespoon Doubanjiang imparts depth and umami

– 4 cloves garlic introduces savory aroma

– 5 slices fresh ginger adds warmth and complexity

– 3 scallions fresh green flavor and garnish

– 3 cups chicken stock flavorful liquid base

– 2 cups water for broth dilution

– 3/4 pound bean sprouts crunchy vegetable contrast

– 1 cup chopped Chinese celery adds fresh, crisp texture

– 1 teaspoon soy sauce seasoning enhancer

– 1 tablespoon Shaoxing wine adds aroma and flavor

– 1 tablespoon sugar balances spices

– 1/2 teaspoon mushroom powder boosts umami

– 3/4 teaspoon salt plus more to taste

– 3/4 to 1 teaspoon ground white pepper mild heat and aroma

– 1 egg white tenderizes fish and binds marinade

– 1 1/2 to 2 teaspoons cornstarch lightly coats fish for smooth texture

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Instructions

1-First Step: Prepare Ingredients and Marinade the Fish
Slice the fish fillets into approximately 1/4-inch thick pieces at a 45-degree angle to maximize surface area and minimize shrinking during cooking. In a bowl, mix the fish with 3/4 teaspoon salt, 1/4 teaspoon white pepper, 1 tablespoon Shaoxing wine, egg white, and cornstarch. Gently combine until the fish is coated with a slightly slippery, thick marinade. Drizzle 1 tablespoon vegetable oil over the fish without mixing, cover, and refrigerate for 15-20 minutes to tenderize and infuse flavor.

2-Second Step: Prepare the Broth
In a wok or large pot, combine 3 cups chicken stock, 2 cups water, 5 slices ginger, 3 cloves sliced garlic, scallions, 1/4 teaspoon white pepper, 1 tablespoon Shaoxing wine, 1 tablespoon sugar (optional), 1 teaspoon soy sauce (optional), and 1/2 teaspoon mushroom or chicken powder (optional). Bring to a boil, then season with salt as needed. Add bean sprouts and celery if using, boil for about 1 minute, then strain out solids with a fine-mesh strainer or slotted spoon. Transfer the vegetables to a large, heat-proof serving bowl.

3-Third Step: Prepare the Spice Topping
Heat 1/2 to 3/4 cup vegetable or neutral oil in a small pot over medium-low heat. Add the dried chili peppers and Sichuan peppercorns, frying gently for 1-2 minutes until fragrant but not burnt. Remove from heat, allow to cool slightly, then roughly grind the fried spices using a mortar and pestle or chopping board. Reserve the infused hot oil for pouring over the finished dish.

4-Fourth Step: Cook the Fish
Bring the strained broth back to a rolling boil and reduce the heat to low. Add fish slices one at a time, cooking for 30 seconds to 1 minute until just opaque. Avoid overcooking to keep the fish tender and silky.

5-Final Step: Assemble and Serve
Pour the hot broth with the cooked fish over the prepared vegetables in the serving bowl. Evenly sprinkle the fried chili peppers and Sichuan peppercorns over the fish. Carefully pour the hot chili oil over the dish to create a sizzling aroma that releases the spices’ full flavor without burning them. Serve immediately with steamed white rice. Use a slotted spoon to separate fish and vegetables from the oil while eating to avoid consuming dried chili or whole peppercorns.

Last Step:

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Notes

🐟 Use fresh fish fillets for the best texture and avoid previously frozen fish when possible.
🔪 Cutting fish at a 45-degree angle enhances the texture and maintains the shape during cooking.
🌶️ Adjust the quantity of dried chili peppers and Sichuan peppercorns to suit your heat preference.

Author: Brandi Oshea
Prep Time: 15–30 minutes
Marination Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Simmering
Cuisine: Chinese

Nutrition

Serving Size: 1 bowl
Calories: 224–512
Sugar: 2g
Sodium: 725mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 28g
Cholesterol: 98mg