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Chinese·China · Sichuan·Main Courses
水煮鱼 (Shui Zhu Yu)
Spicy boiled fish with tender, flavorful broth.
35 min total (prep 15 · cook 20)· Serves 4· Advanced·New
A Sichuan street favorite, known for its bold, numbing spice.
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Method
- 1Marinate fish with salt and ginger.
- 2Boil chicken stock with peppercorns and chilies.
- 3Add fish and bean sprouts to boiling stock.
- 4Boil until fish is cooked, serve hot.
Chef's tips
- Adjust chili quantity for spice level.
- Cook fish just until tender.
The story
A Sichuan street favorite, known for its bold, numbing spice.
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