Comments on: Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)

By: Martha

Martha — Sun, 29 Oct 2023 15:42:20 +0000

This is my absolute favorite way to prepare fish.This recipe really nailed it for me, I was inspired to buy green peppercorns; Mala Maket is a great find, for introducing us. I confess, just used the black cod fillets that were lingering in my freezer.

By: James Bridgestone

James Bridgestone — Wed, 03 May 2023 07:26:21 +0000

Thanks for the tips. I loved this recipe very much. Generally, fish is my favorite dish. Although sometimes I feel I would rather add some creative touch to it. Will try your recipe.

By: Duck Doe

Duck Doe — Tue, 31 Jan 2023 14:13:08 +0000

Thank you, Maggie!
I like to eat some fish every week and have been looking for a good recipe. I might well try this one.

By: Maggie Zhu

Maggie Zhu — Mon, 22 Aug 2022 15:12:54 +0000

In reply to Jesse A Rabinowitz.

So happy to hear you enjoyed the dish! Bamboo shoots and mushrooms sounds super delicious and I would love to add them to my boiled fish next time 🙂
Thanks for leaving a positive review.

By: Jesse A Rabinowitz

Jesse A Rabinowitz — Sat, 20 Aug 2022 02:41:01 +0000

I’ve been hungering for some boiled fish, which I usually get from Cheng Du, our local Sichuan restaurant in Richmond, VA, but decided to use what was at hand. We had frozen Swai, which I defrosted and dried really well before velveting. We had no bean sprouts or Chinese celery, so we used a can of bamboo shoot strips and slices of tree ear mushrooms. The broth was amazing and suffused the shoots and mushrooms richly. It was as good a version of this as any I’ve had in a restaurant. Thanks for this great recipe, Maggie!

By: Anand Vora

Anand Vora — Thu, 21 Apr 2022 00:07:59 +0000

Made it tonight… used a lot more of the bean paste to spice up the dish. This recipe is spot on!

By: Peggy

Peggy — Sat, 22 Jan 2022 02:06:24 +0000

Just delicious and beautiful and Sooo tasty. Used 2 Tbl of red pepper paste. Spicey enough.
Garnished with chopped scallion greens. I used bronzini fillets. Perfect fish for this dish.

By: Maggie Zhu

Maggie Zhu — Mon, 02 Aug 2021 15:56:10 +0000

In reply to Neha. Yes you totally can and use it again! Glad to hear you like the dish :)

By: Neha

Neha — Sun, 01 Aug 2021 10:17:00 +0000

I love this dish.. thanks for the recipe. The left over broth.. can I freeze it?

By: Jess L

Jess L — Sun, 02 May 2021 17:51:07 +0000

I was so excited to try making this dish that i loved on previous visits to China. I read and followed the recipe at the end of the blog post, and found it so inedibly spicy and painful to eat (though a good flavor). Looking back now, i see you make notes about not eating the broth as part of the larger main description of the recipe, and as a note in the comments. AHHH!!! I feel this should have been a note in the actual typed up recipe as not everyone reads super long blog posts. I know this is user error and i should have realized but maybe to avoid someone making my same mistake just add one more note in the section on how to serve about not including the broth in your bowl of rice. I will try again once i’ve recovered from the spice overload 😀