Sichuan gekookte vis (Shuǐzhǔ Yú)
水煮鱼 Shuǐzhǔ yúZeg het: shway-JOO yoo
Shuǐzhǔ yú — 'water-boiled fish' — is Sichuan's most famous fish dish: pale, silky slices of white fish poached gently in a red chili-bean broth, then crowned with dried chilies, Sichuan peppercorns and a pour of smoking oil that hisses at the table. Despite the name, nothing about it is bland: the broth is savory, hot and numbing, the fish tender and clean-tasting. It is a restaurant favorite across China and a festive home dish, eaten with plenty of plain rice.
Sichuan gekookte vis (Shuǐzhǔ Yú)
水煮鱼, Shuǐzhǔ yú
Uitgesproken als shway-JOO yoo
- Voor
- 4
- Voorbereiding
- 25 min
- Bereiding
- 20 min
- Totaal
- 45 min
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, soja, vis, ei, sesam. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panmaten blijven hetzelfde.
Fish and marinade
Broth and vegetables
Sizzling topping
Bereiding
Pat the fish dry and slice it on a slight bias into pieces about 1/4 inch (6 mm) thick; cutting against the grain keeps them tender.
In a bowl, gently toss the fish with the salt, Shaoxing wine and white pepper, then fold in the egg white and cornstarch until every slice is slick. Leave to rest 15 minutes while you prepare everything else.
Bring a pot of water to a boil, blanch the bean sprouts for 30 seconds until just softened, drain well and spread them over the bottom of a wide, deep serving bowl.
Heat the 3 tbsp (45 ml) oil in a wok over medium heat, add the doubanjiang and fry for 1–2 minutes until the oil turns deep red and smells roasted. Add the ginger, garlic and ground chilies and stir for 30 seconds until fragrant but not scorched.
Pour in the water or stock, then add the soy sauce, sugar and salt. Bring to a boil, lower to a simmer and cook 5 minutes so the broth tastes rounded and spicy.
Slide the fish slices in one at a time, keeping the broth at a gentle simmer — do not stir. Poach 60–90 seconds, until the slices turn opaque white and feel firm; lift them out with a slotted spoon and lay them over the sprouts.
Taste the broth, adjust the salt, then ladle it over the fish, leaving the slices just barely covered. Scatter the dried chilies, Sichuan peppercorns, sliced garlic and scallions in an even layer on top.
Heat the 3/4 cup (180 ml) oil in a small pan until it shimmers and a chili dropped in sizzles at once. Carefully pour it over the aromatics — it will crackle and foam — then garnish with cilantro and serve immediately.
Carry the bowl to the table and let everyone spoon fish, broth and sprouts over steamed rice.
Regionale variant: Water-Boiled Beef (Shuǐzhǔ Niúròu, 水煮牛肉)
Use 1 1/2 lb (700 g) beef flank or sirloin, sliced very thin across the grain and marinated the same way with egg white and cornstarch. Add a sliced leek and two celery stalks to the wok with the doubanjiang, and poach the beef slices for about 2 minutes, until just cooked through but still pink inside, before topping with chilies, peppercorns and the smoking oil.
Opmerkingen van de kok
- Put the fish in the freezer for 20 minutes before slicing; firm flesh cuts into clean, even slices.
- Never boil the fish hard or stir the pot — the slices break apart and turn tough.
- Fry the doubanjiang patiently until the oil is red; that step builds the whole flavor of the broth.
Serveer met
Steamed white rice to soak up the broth; cold beer or plain jasmine tea.
Van tevoren maken en bewaren
Best eaten straight from the sizzle. The broth and the marinated fish can be refrigerated a few hours ahead, but pour the hot oil over only at the moment of serving.
