Tag Archives: chili oil

Hot sexy fish

Shuizhuyu

Shuizhuyu

I thought up the name for this dish when I tasted it! The fish texture is very juicy and nice and spicy. The proper name for this dish is: Shui zhu yu, which translates as: in water boiled fish. It is a Chinese dish from the Szechuan, a province located in the South West of China, and is famous for its tasty and very spicy cuisine. Instead of fish you can also use beef or shrimp.

The concept behind the shui zhu cooking style is that small pieces of (nearly) raw fish and vegetables are placed in a deep bowl, and then hot broth and oil is poured over them. The meat or fish only cooks slightly, and so it will retain its juicy texture.

This recipe is spicy, because I added dried chili and Szechuan peppercorns. Of course you can add as many or as few as you can handle.

Tip: If you use frozen fish, then cut it when still frozen, because this is easier. When already defrosted or fresh, then use a very sharp knife. 

ShuizhuyuYou will need:

  • Bean sprouts (100 grams)
  • Pangasius (or any other white fish, such as cod, 600 grams)
  • Corn starch (2 tablespoons)
  • White of 1 egg
  • Szechuan peppercorns (1 tablespoon or more)
  • Dried chili peppers (as many as you can handle)
  • Garlic (3 cloves, chopped finely)
  • Chicken stock powder (1 tablespoon or 1 cube)
  • Salt (1 teaspoon)
  • Coconut oil (or any other oil, if you don’t ave any)
ShuizhuyuGet to work:

  1. Cut the fish in pieces of about 2-3 cm thick. Mix the corn starch, salt and egg white and marinade the fish in it
  2. Boil 700ml of water (1.5 pints) and add a pinch of salt. Also add 1 spoon of chicken powder and boil the bean sprouts 3 minutes and remove from pan. Put the bean sprouts into a large bowl or pan as in this photo (SEE HERE). Leave the water boiling
  3. Now add the fish to the boiling water and cook until just ready (+/- 2 minutes). Take the fish out of the broth and put on top of the bean sprouts
  4. Bring the broth once more to boiling point and then pour it over the fish
  5. Put the chopped garlic on top (SEE HERE)
  6. Now heat 3 tablespoons of coconut oil (or another kind of oil) in a separate saucepan on low fire. Add Szechuan peppercorns and dried chilies and let them heat up (SEE HERE). When the peppers start to release a strong spicy smell, they’re done (1-2 minutes) Make sure that the oil is very hot
  7. Finally, pour the hot oil over the fish
  8. Optional: garnish with chives

Tip: This soup is not for eating directly (waaay to spicy!) but can be used later e.g. for boiling dumplings or noodles. It’s a waste to throw away. Also you could use it to make a Chinese hot pot

Pidan tofu

Pidan is the Chinese name for what we call Century egg, and is a well known part of Chinese cuisine. It is a duck’s egg which is preserved in a layer of clay, ash and salt and left for several months in large stone pots. After this preparation, the yolk becomes almost black and the white turns into a dark brown jelly. Century egg has a very powerful and salty taste, and is usually used in rice porridge, but can also be eaten as is. You can buy them in your local Asian shop.

Today I will make a well known Chinese side dish: Century egg with silk tofu

pi dan tofuThe combination of the salty egg with soft texture of the tofu and spicy sauce makes this a very tasty side dish or appetizer. Top it with fresh herbs.

Pidan tofuYou will need:

  • 1 Pidan (available in boxes of 6 pieces)
  • Silk tofu (1 pack)
  • Soy sauce light (3 tablepsoons)
  • Homemade chili oil (see below for the preparation)
  • Fresh chives or coriander
  1. First, carefully take out the tofu from the package without breaking it. Open the cover and flip the tofu onto a dish or flat plate
  2. Then cut the tofu carefully into big slices with a sharp knife
  3. Then push the slices over like dominoes (SEE HERE)

Make the chili oil

  1. Heat 4 tablespoons of (sunflower) oil in a saucepan on high fire
  2. Take a small bowl and add dried chili powder
  3. When the oil is hot, almost smokey, pour it over the chili. You should hear a sizzling sound, when the chili is ‘baking’ in the oil. Be very careful, because you are working with hot oil!
  4. Let it cool down (chili oil is also very tasty with noodles or as a dipping sauce)
Pidan tofuFurther preparation:

  1. Use a small kitchen knife to cut the egg in length, and then in smaller parts (see photo)
  2. Carefully place the egg parts on top of the tofu
  3. Sprinkle your homemade chili oil over the tofu and egg
  4. Then pour some soy sauce over the dish
  5. Garnish with chives or coriander

How to eat it? Take a spoonful of egg, tofu and sauce and place it into your bowl and mix and stir

Tip: it is nearly impossible to make Pidan by yourself, as it is almost an art. It would also take too much time, so just buy them in your local shop

Tip: you can also eat Pidan in rice porridge. There is also Pidan made from quail eggs, these can be eaten as small snacks

Tip: other interesting recipes I cooked with egg are Tea quail eggs and Noodles with fried tomato and egg