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.
You will need:
Bean sprouts (100 grams)
Pangasius (or any other white fish, such as cod, 600 grams)
Coconut oil (or any other oil, if you don’t ave any)
Get to work:
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
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
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
Bring the broth once more to boiling point and then pour it over the fish
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
Finally, pour the hot oil over the fish
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 aChinese hot pot
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
The 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.