Sichuan Shui Zhu Fish (Water-Boiled Fish)
水煮鱼 · shuǐ zhǔ yú
My uncle ran a riverside stall near Ciqikou Old Town in Chongqing — he’d fillet live fish right on the dock, then toss the pieces into bubbling broth while customers watched. He always added extra ginger and scallion on top — 'for luck and freshness,' he’d say.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- skinless white fish fillets (e.g., tilapia or basa)去皮白身鱼片（如罗非鱼或巴沙鱼）🛒 local350 g
- ginger生姜🛒 local25 g
- scallion小葱🛒 local40 g
- light soy sauce生抽🏮 asian15 ml
- garlic大蒜🛒 local20 g
skinless white fish fillets (e.g., tilapia or basa): Ask fishmonger to cut 3 mm thick; substitute cod or haddock if unavailable
ginger: Julienne for garnish — use young ginger for tenderness
scallion: Use both white and green parts — white for cooking, green for finish
light soy sauce: Adds saltiness without color — essential for balancing doubanjiang’s depth
garlic: Mince finely — raw garlic gives sharp bite that mellows in hot broth
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Instructions
1Pat fish fillets dry. Marinate with 1 tsp cornstarch, 1 tsp Shaoxing wine, and ½ tsp white pepper for 10 minutes.
吸干腌制
2Heat 3 tbsp oil in a wok. Add minced garlic and ginger (white part only) — stir-fry 30 seconds until fragrant.
爆香蒜姜
🔍 Look for Medium-low 30 秒 · 30 secondsVisual: 蒜末呈浅金黄色，未焦黄Garlic turns pale gold; no browning
You know it's right when: 蒜香骤然升腾——需不停翻动防焦Aroma lifts sharply — stir constantly to prevent burning
3Add 2 tbsp doubanjiang and stir-fry 1 minute until oil reddens and paste bubbles softly.
炒香豆瓣
4Pour in 500 ml water or fish stock. Bring to simmer. Gently add fish slices one by one — do not stir yet. Wait 1 minute for edges to set.
逐片铺入，静置定型
🔍 Look for Medium-low 1 分钟 · 1 minuteVisual: 鱼片边缘变白不透明，中心仍微透Fish edges turn opaque white; center still translucent
You know it's right when: 每片鱼周缘泛起细泡——此时可轻推Tiny bubbles rise around each slice — ready to gently nudge
5Gently stir to separate slices. Simmer 2 more minutes until fish is fully opaque and flakes easily with a fork.
轻搅煮熟
Tips
- · Use a wide, shallow pan — helps distribute heat evenly and prevents fish from breaking.
- · Reserve half the scallions for garnish — fresh green contrast makes the dish pop.
- · If broth tastes flat, add ½ tsp Chinese black vinegar at the end — brightens all flavors.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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