Comments on: Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)

By: EVOO

EVOO — Wed, 21 Feb 2024 06:13:17 +0000

In reply to Jess L.

Jess, I also ate the broth and peppercorns! I remember trying this dish once and liking it even with the bites of peppercorns. I liked the spice of the broth but actually found the taste of the peppercorns to be too much. They tasted “perfume-y”. Maybe Sichuan peppercorns just aren’t for me. My husband said he got used to the taste as he continued to eat it. It’s also possible I made some sort of error not frying them long enough. So anyway, love the broth/veggies/fish but wish I had used less Sichuan peppercorns.

By: Martha

Martha — Sun, 29 Oct 2023 15:42:20 +0000

This is my absolute favorite way to prepare fish.This recipe really nailed it for me, I was inspired to buy green peppercorns; Mala Maket is a great find, for introducing us. I confess, just used the black cod fillets that were lingering in my freezer.

By: James Bridgestone

James Bridgestone — Wed, 03 May 2023 07:26:21 +0000

Thanks for the tips. I loved this recipe very much. Generally, fish is my favorite dish. Although sometimes I feel I would rather add some creative touch to it. Will try your recipe.

By: Duck Doe

Duck Doe — Tue, 31 Jan 2023 14:13:08 +0000

Thank you, Maggie!
I like to eat some fish every week and have been looking for a good recipe. I might well try this one.

By: Maggie Zhu

Maggie Zhu — Mon, 22 Aug 2022 15:12:54 +0000

In reply to Jesse A Rabinowitz.

So happy to hear you enjoyed the dish! Bamboo shoots and mushrooms sounds super delicious and I would love to add them to my boiled fish next time 🙂
Thanks for leaving a positive review.

By: Jesse A Rabinowitz

Jesse A Rabinowitz — Sat, 20 Aug 2022 02:41:01 +0000

I’ve been hungering for some boiled fish, which I usually get from Cheng Du, our local Sichuan restaurant in Richmond, VA, but decided to use what was at hand. We had frozen Swai, which I defrosted and dried really well before velveting. We had no bean sprouts or Chinese celery, so we used a can of bamboo shoot strips and slices of tree ear mushrooms. The broth was amazing and suffused the shoots and mushrooms richly. It was as good a version of this as any I’ve had in a restaurant. Thanks for this great recipe, Maggie!

By: Anand Vora

Anand Vora — Thu, 21 Apr 2022 00:07:59 +0000

Made it tonight… used a lot more of the bean paste to spice up the dish. This recipe is spot on!

By: Peggy

Peggy — Sat, 22 Jan 2022 02:06:24 +0000

Just delicious and beautiful and Sooo tasty. Used 2 Tbl of red pepper paste. Spicey enough.
Garnished with chopped scallion greens. I used bronzini fillets. Perfect fish for this dish.

By: Maggie Zhu

Maggie Zhu — Mon, 02 Aug 2021 15:56:10 +0000

In reply to Neha. Yes you totally can and use it again! Glad to hear you like the dish :)

By: Neha

Neha — Sun, 01 Aug 2021 10:17:00 +0000

I love this dish.. thanks for the recipe. The left over broth.. can I freeze it?