Description
Shui Zhu Yu is one of the most common Sichuan fish dishes. ‘Shui Zhu’ is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. ‘Shui’ means water. ‘Zhu’ means boil. You might have also heard about ‘Shui Zhu Niu Rou’ which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you ‘Nian Nian You Yu’–Happy New Year!
Ingredients
- 1 egg white, beaten
- ½ teaspoon cornstarch
- ¼ teaspoon ground white pepper
- 3 thin slices fresh ginger root
- 1 (6 ounce) fillet swai fish, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 10 Sichuan peppercorns
- 5 dried chile de arbol peppers
- 1 tablespoon vegetable oil
- 2 teaspoons Sichuan bean sauce
- 2 cups water
- 3 stalks celery, cut into 1/2-inch pieces
- 1 cup sliced napa cabbage
- 2 teaspoons minced garlic
- 2 sprigs cilantro
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2