Sichuan shuizhu yu

Sichuan shuizhu yu combines fish cooked in seasoned broth with chillies, Sichuan pepper and a hot-oil finish. Judy Leung recalls restaurant preparations using whole fish, often carp, catfish or snakehead, and adapts her recipe for fish fillets. Her marinade contains salt, white pepper, Shaoxing wine, egg white and cornstarch.^[1]

In that preparation, ginger, garlic, spring onions and soybean sprouts cook in chicken stock and water. The vegetables form the base of the serving bowl while the fish slices cook in the broth. Fish and broth are added over the vegetables, followed by dried red chillies and green Sichuan peppercorns. Heated oil is poured over the seasonings to bring out their aroma, giving the finished dish an oil-rich surface as well as the broth beneath it.^[1]