Tag Archives: spicy

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

Okra with Thai yellow curry

Last weekend at the market I saw a basket with okra fruit, and it got my attention. I noticed that only foreign people bought this, so I became even more interested. Okra looks like and tastes a bit like zucchini, but different! The plant originally comes from Ethiopia, but nowadays is grown in most warm tropical countries. In most western countries it is quite unknown, although it is sold at markets or Asian shops. 

After some research on the Internet I came up with the following recipe: okra with Thai yellow curry. It is a spicy dish, because of the curry and chilies. If you want a less spicy version, you can add some cream or milk, or just leave the chilies out.

Okra met curryOkra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium. (Wikipedia)

Okra met curryIngredients:

  • Okra fruit (300 gram)
  • Garlic (3 cloves)
  • Thai yellow curry paste (2 tablespoons)
  • Union (1)
  • Coconut milk (a small can of 200ml)
  • Fresh chilies (green and/or red, 2 or more)
  • Water (5dl)
Okra met curryPreparation:

  1. Carefully wash the okra fruit and cut them in pieces of about 2 cm
  2. Cut the union in rough slices (see photo) and chop the garlic as small as possible, and cut the fresh chilies
  3. Heat oil in a pan or wok and fry the unions on low fire. After that add he garlic, chili and curry paste. Stir fry on medium fire, 1 minute, until everything is mixed well
  4. Then ad the coconut cream, the water and okra, and stir fry on high fire 3 more minutes

Serve with white rice
It’s as easy as that!

Tip: only buy fresh okra, and keep in mind that it stays fresh only a few days in the fridge. The fruit should feel hard and tough, if soft then don’t use it!

Tip: when cooking, some ‘goo’ will come from the okra. This is nothing to be worried about, but if you really don’t like it then add a few drops of lemon juice.