Sichuan Shui Zhu Fish (Water-Boiled Fish)

水煮鱼

Sichuan Shui Zhu Fish (Water-Boiled Fish) — SichuanChongqing home cooking.

Ingredients

• skinless white fish fillets (e.g., tilapia or basa)
• ginger
• scallion
• light soy sauce
• garlic

Instructions

1. Pat fish fillets dry. Marinate with 1 tsp cornstarch, 1 tsp Shaoxing wine, and ½ tsp white pepper for 10 minutes.
2. Heat 3 tbsp oil in a wok. Add minced garlic and ginger (white part only) — stir-fry 30 seconds until fragrant. (Garlic turns pale gold; no browning)
3. Add 2 tbsp doubanjiang and stir-fry 1 minute until oil reddens and paste bubbles softly.
4. Pour 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. (Fish edges turn opaque white; center still translucent)
5. Gently stir to separate slices. Simmer 2 more minutes until fish is fully opaque and flakes easily with a fork.