Tag Archives: chili

Hot sexy fish



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

Kung Pao shrimp with peanuts

On Friday night I wanted to give myself a treat. I cooked up three dishes with fresh ingredients from our local market: Kung Pao shrimp with leek and peanuts, celery with mixed nuts and a mango salad on the side! Healthy, delicious and fun to prepare. In the following three posts I will show you how I prepared it, and will explain certain things about the ingredients and Chinese culture. It was a real pleasure cooking!

Most people will  be familiar with the dish Kung Pao Chicken, which is sold in Chinese restaurants the world over. however, this way of preparing food can also be used for different kinds of food, such as tofu or shrimp. The name Kung pao comes from Gong Bao, who was a governor of the Chinese province of Szechuan during the Qing Dynasty. Supposedly he as introduced this cooking style. Traditionally it is a spicy dish (like all other dishes from this region), with chili and Sichuan peppercorns. Naturally you can make it as spicy (or mild) as you wish. Keep in mind: the amounts of chili and Sichuan peppers I used make for a fairly spicy dish.

Kung paoIngredients:

  • Shrimp (boiled and peeled, size 41/50, frozen) 500 grams
  • Leek (1 piece)
  • Fresh ginger (the size of your thumb)
  • Garlic (3 cloves)
  • Roasted unsalted peanuts (a handful)
  • Sichuan peppercorns (1 tablespoon)
  • Dried chili peppers (2 pieces)
  • Oil (1 tablespoon)

For the sauce:

Kung PaoPreparation:

  1. Defrost the shrimp (this is most easy by placing them in a plastic bag into a bowl with cold or lukewarm water for about 15 minutes)
  2. If necessary, clean the shrimp (the ones I bought had already been cleaned and peeled, very handy)
  3. Now prepare the sauce. Take a bowl of water and mix the corn starch until you get a smooth sauce. Then add the other ingredients (soy sauce, Oyster sauce, vinegar and sugar) and mix well. 
  4. Slice the leek in rings
  5. Chop the garlic, chili and ginger in fine pieces


  1. Heat oil in a wok and wait until the oil is very hot
  2. Fry the Sichuan pepper and chili shortly. Take care! They can burn quickly so lower the fire before this happens. You want the hot oil to soak up the spiciness, not to deep fry the chillies
  3. Add the garlic and leek and increase the heat, stir fry 1 minute
  4. Now add the shrimp and stir fry for one more minute
  5. Finally add the sauce and let it simmer for a minute or so. Turn off the fire and add the peanuts last. Mix well
  6. Use some of the leek rings as garnish

Tip: serve with a bowl of white rice

Tip: this dish is part of 3 dishes that serves 2 people. For more dinner guests you will need to use more ingredients, which makes it a bit harder to prepare. For larger groups, this dish could be a snack or side dish instead