Sichuan boiled fish (Shui zhu yu)

Shui zhu yu, translating to "water-boiled fish," is a signature dish from China's Sichuan province, featuring tender fish fillets, typically from freshwater species like carp or catfish, thinly sliced and marinated to enhance their tenderness and flavor.

These fillets are briefly poached in a robust broth infused with a generous amount of dried red chilies, Sichuan peppercorns, and doubanjiang (fermented broad bean and chili paste), imparting a deep, spicy, and numbing profile characteristic of Sichuan cuisine.

Vegetables such as bean sprouts, napa cabbage, or celery are often blanched and placed at the base of the serving bowl, absorbing the flavorful broth and adding texture to the dish. After poaching, the fish and broth are poured over the vegetables, and a final flourish involves sprinkling additional dried chilies and Sichuan peppercorns over the top, followed by pouring hot oil to release and amplify the aromatic compounds of the spices. Shui zhu yu has gained widespread popularity beyond Sichuan, becoming a favorite in Chinese restaurants worldwide.