Tender white fish fillets in fiery chili oil broth
Sichuan Boiled Fish
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Advanced
Cost
Moderate
$$
Sichuan Boiled Fish
Tender white fish fillets in fiery chili oil broth
★4.7(24)
Silky slices of white fish poached in a mouth-numbing broth of chili oil, Sichuan peppercorns, and fermented bean paste. Shui zhu yu is a Sichuan showstopper that looks as dramatic as it tastes.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Shui zhu yu translates to water-boiled fish, but the name is deceiving. The fish is gently poached, then drenched in sizzling chili oil poured tableside for a spectacular presentation.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 1 lb white fish fillets (tilapia or cod), sliced thin
- 1 egg white
- 3 tbsp doubanjiang (fermented chili bean paste)
- 1 tsp Sichuan peppercorns
- 2 cups bean sprouts
- 1/2 cup chili oil with flakes
Instructions
- 1
Marinate fish slices with egg white, 1 tbsp cornstarch, a pinch of salt, and 1 tsp rice wine for 15 minutes.
- 2
Blanch bean sprouts and napa cabbage; arrange in the bottom of a deep serving bowl.
- 3
Stir-fry doubanjiang, minced garlic, and ginger in oil until fragrant. Add 3 cups broth and bring to a simmer.
- 4
Gently slide fish slices into the broth and poach for 2 minutes until just cooked. Pour fish and broth over the vegetables.
- 5
Heat chili oil until smoking, add dried chilies and Sichuan peppercorns, then pour sizzling oil over the fish. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
DoubanjiangGochujang + miso paste
Different flavor profile but provides similar fermented heat
White fishShrimp or sliced chicken breast
Adjust poaching time accordingly
Tips & Storage
Pro Tips
Slice fish against the grain at a slight angle for maximum tenderness.
Have all garnishes ready before the oil pour, as timing is critical for the tableside sizzle.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Refrigerate leftovers for up to 1 day.
Reheating
Gently warm in a saucepan over low heat. Do not boil or the fish will overcook.
Nutrition Facts
Per serving (65mg) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates16g
Fat8g
Fiber720mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Which fish works best?
- Any mild white fish like tilapia, cod, or catfish works well.
- Can I reduce the spice level?
- Use less doubanjiang and chili oil, and remove seeds from dried chilies.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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