🍽️ How to Make Jianghu Shuizhuyu (Spicy Boiled Fish)

🧆 Ingredients

• 500g freshwater fish fillet (grass carp or bass)
• 200g bean sprouts
• 100g napa cabbage
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 10 dried chilies
• 2 tablespoons doubanjiang (spicy bean paste)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1L chicken stock
• 1 egg white
• 1 tablespoon cornstarch
• Salt to taste

🍳 Steps

1. Select and Prepare the Fish:

   • Choose a live or very fresh grass carp or bass for the best flavor and texture. Look for clear eyes, firm flesh, and a clean smell to ensure freshness.
   • Ask your fishmonger to fillet the fish, or do it yourself by running a sharp knife along the backbone, removing all bones and skin. Rinse the fillets under cold running water to remove any blood, scales, or bone fragments.
   • Pat the fillets dry with paper towels. Slice the fish diagonally into thin, even pieces (about 0.5 cm thick). Cutting against the grain helps keep the fish tender.
   • In a bowl, gently mix the fish slices with egg white, cornstarch, and a pinch of salt. This marinade forms a protective coating, keeping the fish silky and preventing it from falling apart during cooking. Let marinate for 15–20 minutes in the refrigerator.

2. Clean and Prep Vegetables:

   • Carefully pick through the bean sprouts, removing any roots, husks, or wilted pieces. Rinse thoroughly under running water and soak in cold water for 10 minutes to refresh their crispness. Drain well.
   • Separate napa cabbage leaves, discarding any tough outer leaves. Rinse each leaf under running water, paying attention to the base where dirt can collect. Cut into bite-sized pieces and drain.
   • Bring a large pot of water to a rolling boil. Blanch the bean sprouts for 30 seconds, then immediately transfer to a colander to drain. Repeat with napa cabbage for about 1 minute. Arrange both vegetables at the bottom of a large, heatproof serving bowl to form a bed for the fish.

3. Prepare Aromatics and Spices:

   • Peel and finely mince the garlic and ginger. Chop green onions, separating the white and green parts for different uses.
   • Break dried chilies into segments and shake out some seeds if you prefer less heat. Wear gloves if sensitive to chili oils.
   • Lightly crush Sichuan peppercorns with the flat side of a knife or a mortar and pestle to release their aroma. For a milder numbing effect, use fewer peppercorns.

4. Cook the Broth:

   • Heat a wok or deep saucepan over medium heat. Add chili oil, then sauté doubanjiang, dried chilies, and Sichuan peppercorns for 1–2 minutes until fragrant and the oil turns a deep red.
   • Add the white parts of the green onion, minced garlic, and ginger. Stir constantly to avoid burning and to fully release their flavors.
   • Pour in chicken stock, soy sauce, and cooking wine. Stir well and bring to a rolling boil. Skim off any foam or impurities that rise to the surface for a clear, clean-tasting broth.
   • Taste the broth and adjust salt as needed. For a richer flavor, simmer for an extra 5–10 minutes to allow the spices to infuse fully.

5. Check Ingredient Readiness:

   • Ensure all vegetables are well-drained and arranged in the serving bowl.
   • Double-check that the fish slices are evenly coated and not sticking together. If needed, gently separate them before cooking.

6. Cook the Fish:

   • Reduce the broth to a gentle simmer. Add the marinated fish slices one by one, spreading them out to prevent clumping.
   • Gently stir with chopsticks or a slotted spoon to separate the pieces. Simmer for 2–3 minutes, or until the fish turns opaque and is just cooked through. Do not overcook, as the fish will become tough and lose its delicate texture.
   • If using fish bones for extra flavor, blanch them separately and simmer in the broth before adding the fillets, then remove the bones.

7. Assemble and Serve:

   • Carefully ladle the cooked fish and hot broth over the blanched vegetables in the serving bowl, ensuring the fish is evenly distributed.
   • Sprinkle the green parts of the chopped green onions on top. For extra aroma and visual appeal, heat a small amount of chili oil until just smoking and pour it over the dish just before serving.
   • Optionally, garnish with additional crushed Sichuan peppercorns or toasted sesame seeds.

8. Serving and Enjoyment:

   • Serve immediately while hot to enjoy the full aroma and texture. This dish is best paired with steamed white rice to balance the bold, spicy flavors.
   • Remind diners to be cautious of any stray peppercorns or chili seeds, as they can be quite numbing or spicy.

💡 Tips

• Always use the freshest fish available for the best texture and flavor. If possible, ask your fishmonger to fillet the fish for you.
• When slicing fish, cut against the grain for more tender pieces.
• Adjust the amount of dried chilies and Sichuan peppercorns to your preferred spice and numbing level.
• For a cleaner broth, blanch the fish bones separately and use them to make homemade stock.
• Serve immediately while hot to enjoy the full aroma and texture.
• Pair with steamed rice to balance the bold flavors.
• If you are new to handling Sichuan peppercorns, start with a smaller amount and increase as you become accustomed to the numbing sensation.