• Rush Hour Roaster
• October 3, 2023
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Dive into the Flavors of Sichuan with Shui Zhu Yu (Spicy Fish Soup)

Today, we're exploring one of the classics of Sichuan cuisine, Shui Zhu Yu. This spicy fish soup embodies the region's pungent, fiery, and aromatic characteristics. With its robust flavors and liberal use of garlic and chili peppers, this dish offers an experience every foodie should savor.

History of Sichuan Cuisine

Sichuan cuisine is one of the most distinguished culinary traditions in China. Originating from the Sichuan Province in southwest China, it is celebrated for its bold flavors, especially those arising from garlic, chili peppers, and the unique Sichuan peppercorn. The cuisine is defined by two primary characteristics:

Complex Flavors: Sichuan dishes are renowned for their layered taste profiles. A single dish can often meld spicy, savory, sour, and sweet elements together.

Numbing Spiciness:The fiery kick of chili peppers, combined with the numbing effect of Sichuan peppercorns, creates a distinctive sensation on the palate.

Shui Zhu Yu perfectly embodies these two characteristics, delivering a memorable tasting experience.

The Step-by-Step Cooking Guide

Ingredients

• 2 large catfish fillets (about 8-10 ounces each)

Marinade

• 1 tablespoon Shaoxing wine
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon white pepper
• Egg white from 1 large egg
• 2 tablespoons potato starch

Spices

• 20 dried chili peppers, snipped into 1-2 cm sections and extra for garnish
• 2 tablespoons red Sichuan peppercorns
• 2 tablespoons green Sichuan peppercorns
• 2 tablespoons avocado oil

Spicy Broth

• 2 garlic cloves, minced
• 1 tablespoon Doubanjiang
• 1 bay leaf
• 1 tablespoon Shaoxing wine
• 1/8 teaspoon white pepper
• 4 cups of beef broth

Vegetables

• 2 cups kale, roughly chopped
• 1 celery stalk, thinly sliced into 2" (2.5 cm) sticks
• 1 green onion, chopped

Slurry

• 1 tablespoon potato starch
• 1/4 cup of water

Instructions

Preparing the Fish:

• Begin by cutting the catfish fillets into bite-sized pieces.
• In a mixing bowl, combine the fish with a pinch of salt, a splash of Shaoxing wine, and egg white. Mix until the fish pieces are well-coated.
• Add potato starch to the bowl and ensure each piece of fish is evenly coated. This will give your fish that silky texture when cooked. Set aside for 15 minutes.

Preparing the Broth:

• In a large pot or wok, heat avocado oil over medium heat.
• Toss in the dried chili peppers, red and green Sichuan peppercorns, and bay leaves. Fry them until fragrant but be careful not to burn them.
• Add finely chopped garlic and doubanjiang (fermented bean paste). This ingredient is the backbone of many Sichuan dishes, lending a deep, savory spice.
• Pour in enough water to prepare the soup and bring it to a boil.

Vegetables & Aromatics:

• While the broth is coming to a boil, chop the kale, celery, and green onions.
• Add the kale and celery to the boiling broth. These veggies will add a delightful crunch and a fresh contrast to the spicy broth.

Cooking the Fish:

• Once the vegetables are slightly tender, gently place the fish pieces into the boiling broth.
• Cook until they become opaque, which should take about 3-5 minutes.

Final Touches:

• Season your soup with a pinch of white pepper and more salt, if needed.
• Garnish with the chopped green onions for a burst of freshness.

Serve your Shui Zhu Yu while it's hot, paired with a side of steamed rice. The smooth catfish combined with the spicy broth is a taste experience you won't forget.

Whether you're a seasoned cook or new to Asian dishes, Shui Zhu Yu has flavors that everyone will remember. Next time you're in the mood for something special, try this Sichuan classic and explore the wonderful world of Chinese flavors.

"Some like it hot, but when it comes to cuisine, I love it even hotter!" - Rush Hour Roaster, gohealthy.today.