水煮鱼
shui zhu yu
sichuan chili fish

Karen and I spent the first few years of our marriage in the Sichuan province in China, so this dish has a special meaning for us. Hope you enjoy!!

 

“Shui Zhu Yu” literally means water-boiled fish — but don’t let the name fool you. This dish is anything but plain. It’s bold, spicy, and tingly in all the right ways — a mix of chiles, Sichuan peppercorns, and  fish poached in a fragrant broth that is sure to wake you up! We call it Sichuan Chili Fish — a little easier to say, and a lot more fitting for what it delivers. The heat builds, the flavors layer, and that final pour of sizzling hot oil ties it all together.

 

A few of the ingredients — like Sichuan peppercorns or fermented chile bean paste (doubanjiang) — might not be in your regular grocery store, but you can find them easily at any Asian market or online. They’re worth the effort — once you have them, this dish comes together fast.

 

Our sablefish is our go-to for this one. It holds up beautifully to the heat and soaks in every bit of that flavor.

 

Ingredient Note: Roasted Rapeseed Oil

If you want to go all-in on authentic Sichuan flavor, look for roasted rapeseed oil — called 菜籽油 (càizǐ yóu) in Chinese. It has a deep, nutty aroma that makes the hot oil pour at the end so dramatic and flavorful. You can usually find it at well-stocked Asian markets or online (search for caiziyou or Sichuan roasted rapeseed oil). If you can’t get it, a neutral oil like peanut or rice bran oil will still taste great — just make sure it’s hot enough to sizzle when poured over.

INGREDIENTS

For the Fish:

  • 1 lb wild Alaskan sablefish (black cod), skin off,  thinly sliced (we do 3/4 inch cuts at 45 degree angle across the grain)
  • 1 tsp kosher salt
  • ½ tsp freshly ground white pepper
  • 1 Tbsp Shaoxing wine (or dry sherry)
  • 1 egg white
  • 2 Tbsp cornstarch
  • 2 tsp neutral oil 

For the Broth:

  • 2 tsp Sichuan broad bean chile paste (doubanjiang)
  • 2 cups low-sodium chicken stock or water
  • 2 Tbsp Shaoxing wine
  • 2 scallions, whites and light greens sliced into 1 inch pieces
  • 3 slices fresh ginger
  • 8 oz bean sprouts, trimmed
  • Pinch of salt

 

For the Pepper Mix:

  • 3 Tbsp neutral oil
  • 12–20 small dried red chiles 
  • 2 Tbsp green or red Sichuan peppercorns

To Finish:

  • Handful of chopped cilantro
  • ¼ cup hot oil (peanut or roasted rapeseed)

DIRECTIONS

Step 1: Marinate the Fish
In a bowl, mix salt, white pepper, Shaoxing wine, egg white, cornstarch, and oil. Add sablefish slices and gently coat. Set aside.

 

 

Step 2: Make the Pepper Mix
Heat oil in a wok over medium. Add dried chiles, stirring constantly until they darken slightly (about 1 min). Add peppercorns and cook another 30–60 seconds until fragrant.


Transfer the chiles and peppercorns to a cutting board, leaving oil in the wok. Chop them finely.

 

Step 3: Build the Broth
Add the chile bean paste to the wok and stir-fry until aromatic (about 15 sec). Pour in the stock, Shaoxing wine, scallion whites, ginger, and bean sprouts.
Simmer 1–2 minutes until sprouts are crisp-tender. Use a slotted spoon to transfer solids to a large serving bowl. Keep the broth simmering.

 

Step 4: Cook the Fish
Lower the sablefish slices into the simmering broth one by one so they don’t clump. Swirl gently until just cooked through — about 1 minute.
Pour the fish and broth over the bean sprouts in the bowl.

 

Step 5: Finish with Fire
Sprinkle the chopped pepper mix, scallion greens, and cilantro on top. Heat the final ¼ cup oil until smoking, then pour it over the bowl. Listen for that sizzle — that’s flavor in surround sound. 

 

Enjoy!