WATER BOILED FISH RECIPE RECIPES

WATER-COOKED FISH – YAN CAN COOK

Water-Cooked Fish – Yan Can Cook image

Provided by Chef Yan

Number Of Ingredients 18

Ingredients

1 lb fish fillet (cut into thin slices)
teaspoon ½salt
1 teaspoon Chinese rice wine
1 teaspoon cornstarch
1 cup fresh mushrooms (sliced)
1 cup Chinese celery (cut into 2” lengths)
5 tablespoons Vegetable oil (separated)
1 star anise
1 1 ” stick cinnamon
5 cloves garlic (crushed)
2 green onions (white parts cut into 2” lengths, green parts chopped)
5 slices fresh ginger (about 2” rounds)
2 tablespoons Doubanjiang spicy bean paste
3 cups water
1 teaspoon red Sichuan peppercorns
10 dried red chilies
1/2 cup fresh cilantro sprigs
teaspoon ½toasted sesame seeds

Steps:

Marinate fish slices in salt, rice wine and cornstarch. Set aside.
Bring a pot of water to a boil, add mushrooms and celery and blanch until done, about 1 minute. Remove with a slotted spoon and place in a large serving bowl.
Heat 2 tablespoons of oil in a wok over medium-high heat. Add star anise and cinnamon and cook until fragrant, about 1 minute. Remove and discard star anise and cinnamon.
Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
Carefully add fish slices, cover and lower heat to medium-low. Simmer until fish just turns opaque. Pour the boiling fish mixture over vegetables in serving bowl. Sprinkle chopped green onions on top.
Wipe the wok dry and heat remaining 3 tablespoons of oil over medium-high heat. When oil is hot, add Sichuan peppercorns and dried red chilies. Cook until oil turns red.
Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.

BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE | CHINA SICHUAN FOOD

Boiled Fish-Sichuan–Shui Zhu Yu Recipe | China Sichuan Food image

Famous Sichuan Water Boiled Spicy Fish

Provided by Elaine

Categories Main Course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 23

Ingredients

500 g fish fillet
200 g bean sprouts
2 tsp. cornstarch
1 tsp. salt
1 tbsp. cooking wine
1/2 tbsp. egg white
1 tbsp. oyster sauce
1/2 tsp. ground white pepper
2 tbsp. cooking oil (, divided )
1.5 tbsp. doubanjiang
5 garlic cloves
2 green onion ( , separate white and green part)
1 inch root ginger ( , peeled and sliced)
1 tsp. Sichuan peppercorn
1 tsp dou-chi (, chopped)
4 dried chili red pepper
pinch of salt if needed
4 cups Water
5 chili pepers
1 tbsp. chopped garlic
1/2 tbsp. chopped scallion
1 tsp. Sichuan peppercorn
2 tbsp. hot vegetable oil (, for pouring)

Steps:

Prepare fish |Cut the fillet into thin slices and then marinate with all marinating sauce. Set aside for 30 minutes or even longer. Then add cornstarch and mix well before making the dish.
Add oil in wok and fry the doubanjiang over slow fire until the oil turns red. Then place garlic, ginger and scallion in and fry until aromatic. Then add dou-chi, Sichuan peppercorn and toasted chili pepper (half). Continue cooking for half minutes.
Load the wok with around 4 cups of water. Let the base simmer for 10 minutes over slow fire.
During this period, take another pot and blanch bean sprouts for 1 minutes and then place in the bottom of serving bowl to support fish slices. Then place the fish slices in and cook for 3 minutes. Transfer the fish slices to serving bowl.
Add soup base to serving bowl, recommend using a filter to remove the doubanjiang flakes.
Add the remaining chili pepper flakes, Sichuan peppercorn, chopped garlic and chopped scallion on top. Pour around 2 tablespoons of hot oil on top. Serve hot!

Nutrition Facts : Calories 710 kcal, CarbohydrateContent 71 g, ProteinContent 64 g, FatContent 24 g, SaturatedFatContent 3 g, CholesterolContent 125 mg, SodiumContent 1493 mg, FiberContent 25 g, SugarContent 34 g, TransFatContent 1 g, UnsaturatedFatContent 18 g, ServingSize 1 serving

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