Boiled Fish in Chili Oil (Shuizhu Yu)

In Sichuan, this dish is called shuizhu yu, which translates to water-boiled fish, though the fillets actually poach in a red-hot chili broth. It is the fish version of the famous water-boiled beef, and it is the dish many locals say shows off their chili oil best. The best versions are made at home, where you control the heat and the quality of the fish, and asking your fishmonger for a firm white fish gets the dish half done.

Silky fillets under a sizzle of chili oil

The fillets are marinated with egg white and cornstarch so they turn out silky and white, while bean sprouts catch the broth underneath. The finale is the same as every great shuizhu dish: a ladle of smoking oil poured over chilies and peppercorns that perfumes the whole table. Every bite of fish comes with a ribbon of bright, numbing heat, and the broth alone is worth the price of admission.

Craving more? Explore all Sichuan Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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