Spicy Boiled Fish
Fish fillets cooked in a flavorful and spicy broth with vegetables.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Spicy Boiled Fish, or Shui Zhu Yu, originated in Chongqing, China, known for its bold and fiery cuisine. Its development reflects the region's humid climate, where spicy and flavorful dishes were created to combat dampness and provide warmth. The dish's evolution is also linked to the availability of specific chili peppers and Sichuan peppercorns that are essential to its characteristic numbing and spicy taste.
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Spicy Boiled Fish is a popular and iconic dish in Chinese cuisine, especially prevalent in Sichuan and Chongqing. It's often enjoyed in social settings, reflecting a culture that appreciates communal dining and bold flavors.
Regional Pride
Shui Zhu Yu is a symbol of Chongqing cuisine, representing the region's culinary identity and attracting tourists and food enthusiasts alike.
Communal Dining
The large portion size and flavorful broth make it ideal for sharing among family and friends, fostering a sense of togetherness.
Adaptability
While traditionally made with a specific type of freshwater fish, variations exist depending on the ingredients available in different regions or personal preferences.
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The flavor profile of Spicy Boiled Fish is intensely spicy, savory, and aromatic, with a distinctive numbing sensation from Sichuan peppercorns.
The primary flavors come from a combination of dried chili peppers (often facing-heaven chilis), Sichuan peppercorns, doubanjiang (fermented broad bean paste), garlic, ginger, and various spices such as star anise and cinnamon. The fish itself provides a delicate sweetness which is balanced by the bold spiciness. The broth is typically rich and oily, contributing to the overall mouthfeel and flavor intensity. Other ingredients like soy sauce, sugar, and rice wine vinegar add umami and complexity.
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Chili Pepper Selection
Use high-quality dried chili peppers, preferably facing-heaven chilis, for the best flavor and heat. Toasting them lightly before use enhances their aroma.
Sichuan Peppercorns
Use genuine Sichuan peppercorns for the characteristic numbing sensation. Toast them lightly and grind them before adding them to the dish.
Fish Preparation
Slice the fish fillets thinly and marinate them briefly to enhance their flavor and tenderness. Using a firm, white-fleshed fish like basa or cod is recommended.
Broth Flavor
Taste and adjust the broth seasoning as needed to achieve the desired level of spiciness, saltiness, and umami.
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