A number of years ago, my husband treated me to dinner at a Szechuan (also known as Sichuan or Szechwan) restaurant in New York City called Wu Liang Ye, that serves authentic Szechuan cuisine. They taste very tender, succulent … Thanks! You call for a 1" piece, but given that it's a 3D item, what are the other dimensions of the piece of ginger? Szechuan cuisine uses a lot of garlic, chili peppers and Szechuan peppercorns. Thought of you, since I’m doing this dish for dinner tonight (hearts of milk choy and snow peas in place of the Napa cabbage). Hi Alex – I’m so happy to hear you and your husband have been enjoying this recipe – thanks so much for letting me know! Reduce the amount of Szechuan hot bean sauce and hot chili peppers if you like, but for the full efffect, I recommend using all the spices. This is very spicy – so adjust the amount of Szechuan peppercorns and chilies according to your taste. Line a baking tray with a sheet of parchment and spray a … We’ll teach you how to make a spicy hot pot soup base, but really…to enjoy hot pot at home, all you really need is any pot of hot soup—plain broth or even boiling water would do. Bring to a boil. The ingredients in the Szechuan hot bean sauce I used are soy bean, wheat flour, fresh chili, salt, sugar, water and citric acid. Add hot bean sauce and stir until fragrant, about 1 minute. Too much can ruin, too little can understate. The marinated fish slices are poached briefly in seasoned water. Thank you so much for sharing this recipe! It’s my favorite Szechuan dish! Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. This is spicy! Sichuan Boiled Fish (Shui Zhu Yu, 水煮鱼) Sichuan Boiled Fish, or shui zhu yu, is a very popular dish in China's Sichuan specialty restaurants. ), New to Cooking Fish and Seafood? Nice recipe, I also add a few cups of water to get boiling with the mixture before putting the fish in, and use about a cup of red peppers with a few tablespoons of the Szechuan peppercorns ( I think my lips are tingling just thinking about it). Hope you all are well aside from your loss. Well, this makes me hungry! Made this recipe almost exactly to the letter. ️ Chinese style Spicy fish soup青花椒魚湯 ️ Ingredients :fish, vegetable, Noodle and ginger. Chinese celery, fish sauce, vegetable oil, water, tomatoes, granulated white sugar and 4 more Chinese Parsley Soup Fairy Burger Blog eggs, freshly ground black pepper, tofu, cilantro, sesame oil and 1 more (Nutrition information is calculated using an ingredient database and should be considered an estimate. “Milk choy” is what Great Wall calls the Shanghai variety of baby bok choy. Chinese Szechuan Spicy Fish SoupThis is spicy! You can also choose to pan-fry the fish before adding to the soup but I skipped this step as I was … Melt the butter in a large Dutch oven over medium-high heat. I used barrimundi fish, which is a mild white fish, high in omega-3 fatty acids. Cut fish into 2″ pieces. Do you have other recipes for Chinese dishes? This Asian inspired soup by one of the best recipes is made with simple ingredients such as Chinese noodles, chicken or vegetable stock, fish sauce, dark and light soy sauces, lime juice, star anise, sugar, green onions, Bok Choy, shrimp and chili flakes. Thank you for the recipe as I was craving for this dish since the last time I had it at a restaurant. Spicy Korean-Chinese seafood soup ( champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. Next, add the tomatoes, green bell pepper, shrimp and cod. Also, any reason for brown rice instead of regular white rice? This Sichuan boiled fish is heavy on the oil, Sichuan peppercorns, and dried red chili peppers, all used to flavor the delicate fresh fish filets at the center of this dish. I had this dish at Gourmet Dumpling House in Boston, and that dish has nothing on this. If possible, I'd like a little more info on the amount of ginger. Hi Matt – your comment is making my mouth tingle too! That’s why, in this Chinese Sichuan hot pot recipe, you can feel free to add or change anything you like. Printable Recipe 1 pound white firm flesh fish fillet (barrimundi, tilapia, catfish or flounder would work) Fish Marinade: 1 egg white 1/8 teaspoon salt 2 … Chinese Szechuan Spicy Fish Soup gets its spicy rich flavor from hot bean sauce, dried chilies, Szechuan peppercorns, garlic and ginger. Fry the coated fish pieces in oil over a medium heat until they are golden. Thanks so much for letting us know how it turned out. Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. Yikes! Add the onions, celery and a big pinch … Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness. Add garlic, half of green onions, Szechuan peppercorns, and dried chili peppers. Add stock and bring to a boil. Add the gochujjang, pepper flakes, fish sauce, soy sauce, garlic, ginger, and fish to the pot and bring to a boil. This made the fish more flavourful and was a great addition actually. i just moved from brooklyn from houston and there is a place called 888 in houston that makes the best spicy fish out of a clay pot, this reminds/looks kind of like it so i am going to head to the chinese food market tomorrow get the ingredients and go at it. Required fields are marked *. Can you tell me how many servings the specified ingredients in this recipe supports ? Use a spice grinder or mortar and … The ones I used were about 5-6 inches tall. Gotta try it. Hi Ann, a regular stove top pot should work just fine, just watch the bottom so it doesn’t burn. Then add the green onions, bean sprouts, tofu, and chrysanthemum leaves and cook for 2-3 minutes longer till the tofu is warmed and the vegetables are lightly cooked. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open. Your email address will not be published. Reduce the amount of hot chili peppers and Szechwan peppercorns if you like, but for the full effect, I highly recommend using as much as the recipe states. I do make a lot of Chinese food, and will work on posting more of these recipes. It’s spicy but so good. Make sure not to overcook noodles—they should have some texture. Szechuan cuisine also includes dishes made with sweet and sour sauces, “fish flavored” garlic sauce (yushiang), and light “white” stir-fry sauces using garlic and ginger as the main flavor components . Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Thanks for posting this recipe! Chinese Szechuan Spicy Fish Soup gets its spicy rich flavor from hot bean sauce, dried chilies, Szechuan peppercorns, garlic and ginger. Or if there is a natural version to look for? Cut fish into 2" pieces. Sauté chili pepper and Sichuan pepper for about 1 to 2 minutes till color changes. Add the garlic and chilli powder and cook for 2 more minutes. Happy Holidays , looks like the real deal – i like to try new recipes. It was such a memorable dish so I was so excited to be able to recreate it at home. Would it be absolutely terrible if I used a metal stove top pot instead? Szechuan dishes often leave your mouth tingling with the after effects of Szechuan peppercorns lingering on your tongue. Stir-fry. This is one of the most canonically excellent Chinese-American + Szechuan restaurants out there, covering both with aplomb. Sorry this was too spicy for you. He sounded like a very good man. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through. I make it exactly as written, although I usually add more fish (and add to the marinade accordingly). While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong. Richard – so glad you tried this recipe and have made it your own! (I need to scale up to 30 people). Add hot bean sauce and stir until fragrant, about 1 minute. Mix thoroughly and set aside to … 3) Heat oil in a skillet. Lay fish pieces on top. Just dropping in to see what you've been cooking up and this one really caught my eye! The most memorable dish from Wu Liang Ye was a spicy Szechuan fish soup. Can’t wait to try this recipe! Season and marinate fish with corn starch, salt, white pepper powder and cooking wine for 15 to 20 minutes. I tried recreating this at home five years ago, and recently made it again after ordering it from Shu Restaurant. Heat oil in a large pot. This is my husband’s favorite recipe, and he requests it each week. 2. It looks really yummy! Mix Fish Marinade ingredients and toss well with fish fillet. Looks amazing. Chinese Spicy Fish Recipes Chinese-style Sea Bass Unilever UK whole sea bass, Knorr Chicken Stock, Knorr Fish Stock Cube, spring onions and 6 more Steamed Halibut Fillet with Ginger and Scallions Chef Jet Tila Yeah, finally, he can have his beloved Sichuan Spicy Fish Stew 水煮魚, a tender fish and veggies stew finished with a fiery and tongue numbing aromatic 'mala' spiced oil. Add pickled mustard green for … Hi Elizabeth, generally the ginger I use is about 1 inch in diameter. After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination. Wow, I bet this has some kick to it. The dish I was served in the restaurant actually had the peppercorns in the dish, but they can certainly be removed before eating if you prefer. « Gluten/Oat/Casein/Soy Free “Clif” Granola Bars, Low Residue Diet Low Fiber Diet Recipes ». So glad you tried Penzey’s – they have very high quality spices and they’re always fresh. The spicier the better. Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks. I used brown rice for health reasons as it is higher in fiber and protein than white rice. Fresh cod fish and shrimp, simmering over a low heat, in a mix of spices such as peppers, garlic, chili powder, and ground cumin, this delicious meal is a staple all over Asia. Set aside to marinade for 20 minutes. Thanks for the tip on Penzey’s. Hi! Add the onions and saute, stirring often, for about 5 minutes. Now my taste buds are more tame. Looking forward to catching up with you. I’ve tried similar recipes, and Jeanette’s is simply the best. Spicy Fish Stew (Shui Zhu Yu) SippitySup peppercorns, dried shiitake mushrooms, Chinese celery, scallions and 12 more Hot and spicy fish slices (Shui zhu yu) Gourmet Traveller spring onions, soybean sprouts, caster sugar, garlic cloves, chilli oil and 12 more I love trying to recreate dishes that I have really enjoyed while eating out, so I just had to try this! Your email address will not be published. Add rice wine and soy sauce and stir another minute. Andrew, None of these ingredients should contain peanuts, but to be safe, you should check all the ingredient labels to make sure none of the ingredients you use are made in a facility that uses peanuts to be perfectly safe. Lightly grease a saucepan. Place celery and napa cabbage in bottom of a heatproof casserole or saucepan. Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams. Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth). I have also made this using fish on the bone, which is usually cheaper than fish filet. Bruce, I would say this recipe makes enough for 2-4 depending on what else you’re serving. I just tried your recipe and it was incredible. Literally, the Chinese name of Sichuan boil fish “Shui Zhu Yu (水煮鱼)” means water boiled fish. I would definately reduce the szhechuan peppercorns, chilli peppers, and ginger by half next time. I would go along with your recommendation for first timers. I'm a wimp for hot foods though, so I'd have to cut down on the spiciness. Lay marinated fish on top. I do have a peanut allergy though, so I was wondering if any of these ingredients contain peanuts. Save my name, email, and website in this browser for the next time I comment. Hi Lexie, so good to hear from you. Or how much by weight, if you prefer. Will be using this recipe for the rest of my life! Make your favorite takeout recipes at home with our cookbook! First time (’bout four months ago), I did it exactly your way (except for using cod), and it rocked. The entire top of the casserole dish was covered with hot dried chili peppers, and the soup was aromatic with Szechuan peppercorns. Preheat oven to 220 degrees C (430 F). I would have to reduce the amount of spice. Simmer until the fish is completely cooked, 15 minutes or so. Get it free when you sign up for our newsletter. Wash soybeans and pluck off roots. Love your addition of silken tofu – great idea! Sorry about the obscurity. The change I made was took a block of silken tofu, sliced it into same size pieces as the fish and layered it in between the cabbage and the fish. Spicy Fish Soup is my favorite, Far Eastern flavored soup. Do you have any advice for those of us who don’t have a clay pot? Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly. In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes. Spicy and hot chilis make you health, good work! Marinate fish with starch, rice wine, white pepper and salt for 15 mins. So sorry to hear about your father in law. Spicy Korean-Chinese Seafood Soup (Jjampong). 1 package Chinese egg noodles (long, or udon noodles), 6 to 12 clams (or mussels, scrubbed clean), 7 cups chicken broth (or beef broth or anchovy broth), 6 to 7 medium shrimp (peeled and deveined), 1/2 cup squid (cleaned and thinly sliced), 1 cup Napa cabbage (sliced into 1-inch chunks, can also substitute bok choy or thinly-sliced American cabbage), 4 shiitake mushrooms (dried, re-hydrated, and thinly sliced), Optional: 1 green chili pepper (seeded and sliced), Optional: 1 red chili pepper (seeded and sliced), Korean-style Chinese restaurants also usually serve this with slices of. The peppercorn made it difficult to eat and we ended up fishing the peppercorn out one by one. https://www.goodfood.com.au/recipes/spicy-thai-fish-soup-20140729-3crec After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry. The sauce/soup is very spicy, so it goes a long way with lots of rice. Place celery and napa cabbage in a clay casserole. Although, I might be up for a kick in the mouth! While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun (black bean noodles) or jjampong. Jeanette, how's it goin? Then scoop out the red peppers afterwards. Add soy sauce, salt, pepper, chilis, and fish sauce, to taste. At most restaurants, you'll usually see squid, shrimp, and mussels with vegetables in a fiery red soup base. There’s 1 pound of fish, but it shrinks a bit during cooking. Make Spicy Mala Powder: Use your food processor to roughly grind dried chili peppers. This is right up my ally! We have found that tilapia holds up very well, over other white fish. Where delicious and healthy come together. Mix Fish Marinade ingredients and toss well with fish fillet. I couldn’t tell the difference from the restaurant version. Thanks for all your kind thoughts. Yes, you should infer that I make the dish often for me ‘n’ the missus. Learn the Secret, Pasta With Mixed Seafood (Pasta alla Posillipo), Thai Chicken Soup With Coconut Milk (Tom Ka Gai), Delicious and Warming Seafood Soup Recipes, 18 Best Noodle Recipes From Around the World, Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime, Seven Easy Japanese Dishes to Try at Home, Thai Rice Noodle Salad With Chili-Lime Vinaigrette. Cut the fish meat into thin slices and chop the bones into sections. Two hours later and my lips are still burning, in a a great way. In a large pot, cook the egg noodles (or udon noodles) according to package directions. If you don't mind working through the bones, this is definitely a budget-friendly option; otherwise, I suggest using fish filet. Thanks so much – I am putting this on my menu for New Years Day. Having read a number of articles that suggest there is wide variance in the quality of Szechuan peppercorns in the US, I gave Penzey’s product a try. Heat up around 1 tablespoon cooking oil in a large wok, fry garlic, ginger, green onions and whole Sichuan peppercorn for around 1 to 2 minutes or until aroma. Add the chicken stock, chillies and cumin; stir well. Better still, almost all of the flowers are open – very few seeds. Now, it’s *my* recipe, and I’ve played with it in a number of ways, since I keep a raft of Sichuan and other related seasonings. Pour soup on top of fish. I like it! Some people say it leaves a numbing feeling in your mouth. The ones from Penzey’s are more aromatic (even before toasting) and much more numbing. Thanks for your feedback. Thanks Rochelle and Kalyn,This is definitely not for the light of heart in the spiciness department. We even think it’s better than the version at one of our better Chinatown restaurants. This sounds like it would be bursting with flavor. Matt – this is a very spicy dish – Szechuan food is one of the spiciest Chinese food. I can’t wait! Looks like the image at: http://sybaritica.files.wordpress.com/2012/04/shanghai-bai-cai-1a.jpg. I too am a hot food addict, and especially when it comes to food from different cultures. Cut the taro into chunks or thick slices and fry in oil over a medium … As we gave the recipe a try, it would have been nice as disclaimer to remove the peppercorn before serving. Hi Adam – so glad you enjoyed this recipe. Thanks, Elizabeth. Question about the Szechuan hot bean sauce – I have never used that product before – do you know if there are any additives in it like MSG? Slice dried tofu gan into 1/8" thick slices. I'm Jeanette - welcome! It's a soothing mix of noodles, seafood, vegetables, and meat in a spicy, savory soup. I’d been buying my Szechuan “peppercorns” at Super-H Mart. This light, savory soup is briny, spicy, and salty in a way that pairs wonderfully with an ice-cold bottle of soju. Thanks so much! The word jjampong comes from the Japanese word for mix, and the dish itself was supposedly created by Chinese immigrants living in Nagasaki, Japan. Here’s the original picture of when I made this five years ago. However, the heat can be tamed by using less of the hot bean sauce and Szechuan peppercorns. Hi, this is one of my favorite Chinese dishes. Haven’t fully recovered yet half a day later…. It's easy to make and simple to adapt this soup for your own tastes and spice level at home. Return to a boil, then reduce heat to low, … Heat up oil to medium heat. Since then, we’ve been fortunate to have a number of authentic Szechuan restaurants open in Connecticut, including Shu Restaurant in Fairfield. If you want to try more Szechuan style recipes, take a look at these: More Szechuan Spicy Fish Soup recipes: Angie’s Recipe, Chinese Smoked Chicken Recipe (Instant Pot), Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year, Chinese Poached Chicken with Ginger Soy Sauce, Filed Under: Asian, dairy-free, gluten-free, main courses, Recipes For Foodies, Seafood, soups Tagged With: Asian, Chinese, spicy, Szechuan fish soup. Add chili pepper flakes (kochukaru), pork, and onions. When I was pregnant this would have been something I would have loved to have. Hope that helps. Szechuan food originates from Szechuan province in southwestern China, and is known for its bold, spicy flavors. Szechuan hot bean sauce is another ingredient often seen in Szechuan cooking. Set aside to marinade for 20 minutes. This site uses Akismet to reduce spam. Szechuan food is often prepared using steaming, tea-smoking, braising or stir-frying as cooking techniques.Although known for its spicy bold flavors, Szechuan food isn’t always spicy. So glad you tried this and liked it. Richard – I’ve never tried milk choy – is that a variety of bok choy? Can I just say that this came out AMAZING!!! Thanks so much . Learn how your comment data is processed. To add to the earthiness I marinated the fish in some Chinese yellow bean sauce or taucu first. Yes this definitely perks up those tastebuds! A number of years ago, my husband treated me to dinner at a Szechuan (also known as Sichuan or Szechwan) restaurant in New York City called Wu Liang Ye, that serves authentic Szechuan cuisine. Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt. Perfect!!! Cut the fish into chunks and lightly coat them in potato starch. Place noodles in individual soup bowls and ladle soup over noodles.