This dish is spicy and flavorful, and the fish meat is tender and delicious, definitely a godsend for the next meal.

Does Szechuan have fish?

There are a lot of famous water-boiled dishes in Sichuan cuisine.

including boiled fish (boiled fish slices)、water-boiled sliced pork, and boiled beef.

Most of the dishes use slices rather than wedges or cubes because to keep the meat as tender as possible, the cooking time should be limited to just several minutes.

Where does Shui Zhu Yu come from?

Boiled fish is a specialty dish of the Sichuan and Chongqing regions of China.

It belongs to the Sichuan cuisine family, and it was first popularized in Cuiyun Township, Yubei District, Chongqing Municipality.

What is Shui Zhu Yu in English?

The Chinese name for Sichuan boiled fish “Shui Zhu Yu (水煮鱼)” means water-boiled fish.

The marinated fish slices are poached briefly in seasoned water.

What fish is used in mala fish?

Grass carp is usually used in restaurants because it is large, has tightly packed meat, has no earthy flavor, and is succulent.

Grass carp has no earthy flavor and is made to taste very good.

The price is also cheap.

What kind of fish is suitable for fillets?

Salmon has tender meat, bright color, smooth taste, and rich nutrition, making it very suitable for making fish fillets.

How to fillet fish

1. Clean the fish and remove the scales and internal organs.

2. You can use a thick plate knife or fish grilling knife to cut through the middle of the fish, cutting the bones while maintaining the integrity of the fish.

3. Cut the boneless fish body into thin slices transversely, usually with a thickness of 2-4 mm.

The angle of the cut should be perpendicular to the fish’s body, and the cuts should be as neat as possible.

Fish fillets usually take a few minutes to cook

Cook the fish fillets for about 2 minutes.

Nutritional value of fish fillets

The nutritional value and efficacy of fish fillets can nourish the nerves and relieve insomnia and dreaminess.

Fish fillets can also supplement the protein needed by the human body, thereby improving the body’s resistance.

Szechuan Fish Fillet Ingredients

grass carp：650 g

Sichuan peppercorn：1 g

dried chili pepper：5 g

ginger slices：8 g

garlic slices：6 g

very light blue：8 g

Potato：2

chopped green onion： Appropriate amount

Salt：6 g

water starch：10 ml

Doubanjiang：30 g

cooking wine：3 ml

Sea pepper noodles：5 g

pepper powder：4 g

Grandma Township small mustard oil： Appropriate amount

white：1 Egg

Steps for Szechuan Fish Fillet

Prepare all ingredients.

Add starch, salt, cooking wine, and egg whites to the fish fillets, mix well, and marinate for over half an hour.

Pour hot oil into the pot – Arowana Grandma Township small mustard oil, the oil temperature is 70%, add bean paste, dried chili peppers, ginger garlic, and dried Sichuan peppercorns, and stir-fry until fragrant.

Add an appropriate amount of water to cover the seasoning, and add green onions, braised soy sauce, chicken essence, and salt to taste. Then bring to a boil.

After boiling, cook the side dishes and cut them raw.

You can also add soybean sprouts and other side dishes. Drain when cooked, then add to the bottom of a bowl to make a base.

After removing the side dishes, cook the fish fillets.

Boil the fish head first and then cook the fish fillets for about 2 minutes.

Remove the fish fillets and sprinkle them with sea pepper noodles, Sichuan peppercorns, and white sesame seeds.

Heat the oil in another pot until it smokes slightly. Pour the hot oil into the fish fillet bowl.

Finally, sprinkle with a little chopped green onion and coriander to garnish.

Done!

Finished product picture.

I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.

Szechuan Fish Fillet

Dear friends, I am here to share an authentic Chinese Sichuan home-cooking dish - a Spicy Szechuan fish fillet.

Prep Time 15

Cook Time 8

pickled 30

Total Time 53

Print Recipe Pin Recipe

Equipment

1 pot
1 induction cooker
1 Stir frying spoon

Ingredients

650 g grass carp
1 g Sichuan peppercorn
5 g dried chili pepper
8 g ginger slices
6 g garlic slices
8 g very light blue
2 Potato
Appropriate amount chopped green onion
6 g Salt
10 ml water starch
30 g Doubanjiang
3 ml cooking wine
5 g Sea pepper noodles
4 g pepper powder
Appropriate amount Grandma Township small mustard oil
1 Egg white

Instructions

Prepare all ingredients.
Add starch, salt, cooking wine, and egg whites to the fish fillets, mix well, and marinate for over half an hour.
Pour hot oil into the pot - Arowana Grandma Township small mustard oil, the oil temperature is 70%, add bean paste, dried chili peppers, ginger garlic, and dried Sichuan peppercorns, and stir-fry until fragrant.
Add an appropriate amount of water to cover the seasoning, and add green onions, braised soy sauce, chicken essence, and salt to taste. Then bring to a boil.
After boiling, cook the side dishes and cut them raw. You can also add soybean sprouts and other side dishes. Drain when cooked, then add to the bottom of a bowl to make a base.
After removing the side dishes, cook the fish fillets. Boil the fish head first and then cook the fish fillets for about 2 minutes.
Remove the fish fillets and sprinkle them with sea pepper noodles, Sichuan peppercorns, and white sesame seeds. Heat the oil in another pot until it smokes slightly. Pour the hot oil into the fish fillet bowl.
Finally, sprinkle with a little chopped green onion and coriander to garnish.
Done!
Finished product picture.

Author: Wzp123

Course: szechuan fish fillet

Cuisine: Chinese

Keyword: Spicy and spicy