---
title: "Boiled Fish in Broth (水煮鱼)"
description: "Boiled Fish in Broth is a classic Sichuan dish known for its mala (numbing & spicy) flavor and tender fish. Basa fish is rich in high-quality protein and low in fat, and paired with seasonal vegetables for a balanced meal. The method is of moderate difficulty and can be challenging for beginners, but following the steps closely will lead to success."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/aquatic_shui-zhu-yu.jpg"
url: "https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/"
---

# Boiled Fish in Broth

**水煮鱼 · shuǐ zhǔ yú**

> Time: 2 h · Difficulty: Hard · Calories: 248 kcal · Serves: 4 servings · Category: [Seafood](https://cookbook.cn-trending.com/c/aquatic/) (水产)

Boiled Fish in Broth is a classic Sichuan dish known for its mala (numbing & spicy) flavor and tender fish. Basa fish is rich in high-quality protein and low in fat, and paired with seasonal vegetables for a balanced meal. The method is of moderate difficulty and can be challenging for beginners, but following the steps closely will lead to success.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/aquatic_shui-zhu-yu.jpg)

## Ingredients

- 500 g Basa fish (巴沙鱼) — per serving
  - Tip: Choose frozen Basa fish fillets with firm flesh and no off-flavors.
- 300 g-500 g Vegetables (potato slices / bean sprouts / cauliflower / lettuce) (蔬菜（土豆片/豆芽/花菜/生菜）) — per serving
  - Tip: Choose based on the season; recommended combinations add variety to the texture.
- 40 g Chili oil doubanjiang (红油豆瓣酱) — per serving
  - Tip: Authentic Pixian doubanjiang is recommended; choose one with abundant red oil.
- 10 ml Green Sichuan pepper oil (藤椒油) — per serving
  - Tip: Quality green Sichuan pepper oil provides a unique, clear numbing aroma.
- 25 ml Rapeseed oil (菜籽油) — per serving
  - Tip: Rapeseed oil is recommended for Sichuan cuisine; it has a golden color and rich aroma.
- 3 g White pepper (ground) (白胡椒粉) — per serving
  - Tip: Use finely ground white pepper powder for better deodorizing effect.
- 2 cloves Garlic (大蒜) — per serving
  - Tip: Choose fresh garlic with plump cloves and no sprouting.
- 5 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 2 g Sugar (糖) — per serving
  - Tip: White granulated sugar is used to enhance umami and season.

### Optional

- 10 g Fermented black soybeans (豆豉)
  - Tip: Use dried fermented black soybeans to add depth of salty umami flavor.

## Tools

Measuring cup, Kitchen scale, Large stainless steel bowl, Wok, Cleaver / chef's knife, Cutting board

## Method (11 steps)

1. **Preparation** — If the Basa fish is taken out of the freezer, let it thaw naturally at room temperature for 5 hours before slicing.
   - Duration: 300 min
   - Tip: Natural thawing preserves the fish's moisture to the greatest extent.
   ![Step 1: Preparation](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_1.jpg)
2. **Slice the Fish** — Slice the Basa fish into thin pieces, about 5cm long and 3cm wide.
   - Duration: 5 min
   - Tip: When slicing, first cut the fillet into 5cm chunks perpendicular to its length, then rotate 90 degrees and slice diagonally into thin pieces.
   ![Step 2: Slice the Fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_2.jpg)
3. **Place in Bowl** — Place the sliced Basa fish into a large stainless steel bowl.
   - Duration: 30 sec
   - Tip: Make sure there is no excess water in the bowl.
   ![Step 3: Place in Bowl](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_3.jpg)
4. **Add Marinade** — Add 30g doubanjiang, 3g salt, 10ml green Sichuan pepper oil, and 3g white pepper powder.
   - Duration: 1 min
   - Tip: Doubanjiang is already salty, so watch the total salt amount.
   ![Step 4: Add Marinade](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_4.jpg)
5. **Mix and Seal with Oil** — Mix thoroughly by hand, then add 5ml rapeseed oil to seal in the flavor.
   - Duration: 1 min
   - Tip: Be gentle when mixing to avoid breaking the fish.
   ![Step 5: Mix and Seal with Oil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_5.jpg)
6. **Rest to Marinate** — Let it rest at room temperature for at least 30 minutes to absorb the flavors.
   - Duration: 30 min
   - Tip: The longer it rests, the more flavorful it becomes, but keep it fresh in summer.
   ![Step 6: Rest to Marinate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_6.jpg)
7. **Prepare Vegetables** — Mince the garlic. Using 300g cauliflower and 200g lettuce as an example, wash both the cauliflower and lettuce.
   - Duration: 5 min
   - Tip: Mince the garlic as finely as possible to release its aroma.
   ![Step 7: Prepare Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_7.jpg)
8. **Cook the Vegetables** — Blanch the cauliflower in boiling water and set aside. Wash and dry the lettuce, then stir-fry until cooked (no oil needed).
   - Duration: 5 min
   - Tip: Hard vegetables like potatoes need to be cooked until a chopstick can pierce them easily.
   ![Step 8: Cook the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_8.jpg)
9. **Fry the Base** — Heat the wok with cold oil (20ml rapeseed oil). Add 10g doubanjiang, 10g fermented black soybeans (optional), and the minced garlic. Stir-fry over medium heat.
   - Duration: 2 min
   - Tip: Stir-fry slowly over medium heat to release the red oil, and avoid burning the garlic.
   ![Step 9: Fry the Base](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_9.jpg)
10. **Poach the Fish** — Add 150ml hot water. Once boiling, add the marinated fish slices and gently stir to separate them. Add 2g salt and 2g sugar to season. It's ready once it boils again.
   - Duration: 3 min
   - Tip: The fish is done when it changes color and curls. Do not overcook or the meat will become tough.
   ![Step 10: Poach the Fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_10.jpg)
11. **Serve** — First place the cooked vegetables in a large bowl, then ladle the hot fish slices on top of the vegetables, and pour the remaining hot broth from the wok over everything.
   - Duration: 1 min
   - Tip: Placing the vegetables first allows them to absorb the essence of the broth.
   ![Step 11: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_11.jpg)

## Tips

- Feel free to customize the vegetable base and quantities, but pay attention to the cooking characteristics of each vegetable (e.g., potatoes need to be fully cooked).
- Adjust the spiciness of the chili oil doubanjiang and the amount of salt to your personal taste.
- When slicing the fish, it's recommended to cut into chunks first, then rotate 90 degrees and slice diagonally for even thickness and more uniform cooking.
- Be gentle when marinating to prevent damaging the fish's texture.
- If you need to debone the fish, refer to a professional fish butchering guide.

## Overview image

![Boiled Fish in Broth — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/aquatic_shui-zhu-yu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/aquatic/水煮鱼.md

## Related recipes

- [Sichuan-Style Grilled Fish](https://cookbook.cn-trending.com/r/aquatic_chuan-wei-kao-yu/)
- [Crayfish](https://cookbook.cn-trending.com/r/aquatic_xiao-long-xia/)
- [Braised Prawns in Oil](https://cookbook.cn-trending.com/r/aquatic_you-men-da-xia/)
- [Scallion Oil Mandarin Fish](https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Boiled Fish in Broth","alternateName":"水煮鱼","description":"Boiled Fish in Broth is a classic Sichuan dish known for its mala (numbing & spicy) flavor and tender fish. Basa fish is rich in high-quality protein and low in fat, and paired with seasonal vegetables for a balanced meal. The method is of moderate difficulty and can be challenging for beginners, but following the steps closely will lead to success. 水煮鱼是一道麻辣鲜香、鱼肉嫩滑的经典川菜。巴沙鱼富含优质蛋白且脂肪含量低，搭配时令蔬菜营养均衡。做法中等难度，对新手有一定挑战，但按步骤操作也能成功。","recipeCategory":"Seafood / 水产","recipeCuisine":["Sichuan","Chinese"],"keywords":"Sichuan, Aquatic, Basa fish, Mala (Numbing & Spicy), Classic, 川菜, 水产, 巴沙鱼, 麻辣, 经典","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/aquatic_shui-zhu-yu.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"248 kcal"},"totalTime":"PT120M","recipeYield":"4 servings","recipeIngredient":["500 g Basa fish","300 g-500 g Vegetables (potato slices / bean sprouts / cauliflower / lettuce)","40 g Chili oil doubanjiang","10 g Fermented black soybeans","10 ml Green Sichuan pepper oil","25 ml Rapeseed oil","3 g White pepper (ground)","2 cloves Garlic","5 g Salt","2 g Sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Preparation","text":"If the Basa fish is taken out of the freezer, let it thaw naturally at room temperature for 5 hours before slicing.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_1.jpg"},{"@type":"HowToStep","name":"Slice the Fish","text":"Slice the Basa fish into thin pieces, about 5cm long and 3cm wide.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_2.jpg"},{"@type":"HowToStep","name":"Place in Bowl","text":"Place the sliced Basa fish into a large stainless steel bowl.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_3.jpg"},{"@type":"HowToStep","name":"Add Marinade","text":"Add 30g doubanjiang, 3g salt, 10ml green Sichuan pepper oil, and 3g white pepper powder.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_4.jpg"},{"@type":"HowToStep","name":"Mix and Seal with Oil","text":"Mix thoroughly by hand, then add 5ml rapeseed oil to seal in the flavor.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-5","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_5.jpg"},{"@type":"HowToStep","name":"Rest to Marinate","text":"Let it rest at room temperature for at least 30 minutes to absorb the flavors.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-6","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_6.jpg"},{"@type":"HowToStep","name":"Prepare Vegetables","text":"Mince the garlic. Using 300g cauliflower and 200g lettuce as an example, wash both the cauliflower and lettuce.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-7","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_7.jpg"},{"@type":"HowToStep","name":"Cook the Vegetables","text":"Blanch the cauliflower in boiling water and set aside. Wash and dry the lettuce, then stir-fry until cooked (no oil needed).","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-8","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_8.jpg"},{"@type":"HowToStep","name":"Fry the Base","text":"Heat the wok with cold oil (20ml rapeseed oil). Add 10g doubanjiang, 10g fermented black soybeans (optional), and the minced garlic. Stir-fry over medium heat.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-9","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_9.jpg"},{"@type":"HowToStep","name":"Poach the Fish","text":"Add 150ml hot water. Once boiling, add the marinated fish slices and gently stir to separate them. Add 2g salt and 2g sugar to season. It's ready once it boils again.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-10","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_10.jpg"},{"@type":"HowToStep","name":"Serve","text":"First place the cooked vegetables in a large bowl, then ladle the hot fish slices on top of the vegetables, and pour the remaining hot broth from the wok over everything.","url":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/#step-11","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_shui-zhu-yu/step_11.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Seafood","item":"https://cookbook.cn-trending.com/c/aquatic/"},{"@type":"ListItem","position":3,"name":"Boiled Fish in Broth","item":"https://cookbook.cn-trending.com/r/aquatic_shui-zhu-yu/"}]}
```