SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)
Sichuan Boiled Fish, or shui zhu yu, is a very popular dish in China's Sichuan specialty restaurants. This Sichuan boiled fish is heavy on the oil, Sichuan peppercorns, and dried red chili peppers, all used to flavor the delicate fresh fish filets at the center of this dish.
Provided by Judy
Categories Fish and Seafood
Time 40m
Number Of Ingredients 15
Steps:
- Cut the fish into ¼-inch thick slices at a 45-degree angle. The goal is to get pieces of fish with a lot of surface area, as they'll shrink once cooked.
- Next, marinate the fish. Add 3/4 teaspoon salt, ¼ teaspoon ground white pepper, and 1 tablespoon Shaoxing wine. Mix (best with your hand) everything well. Next, add the egg white and mix, followed by 1½ tablespoons cornstarch. Mix until the marinade starts to feel "slimy," for lack of a better term. Finally, drizzle 1 tablespoon of oil over the top--there's no need to mix it in, just drizzle it over the surface. Put the fish in the refrigerator, and marinate for about 20 minutes.
- The active cooking time takes less than 10 minutes, so make sure the rest of the ingredients are prepped while the fish is marinating, and that you're ready to eat right afterwards, because this dish is best served immediately.
- In a wok set over high heat, add the chicken stock, water, ginger, garlic, scallions, ¼ teaspoon of white pepper, and 1 tablespoon of Shaoxing wine. Bring it to a boil. Now is a good time to add salt to taste. Next, add the bean sprouts, and bring to a boil once more. Cook for one minute. Now turn down the heat. Using a fine-meshed strainer, spider, or large slotted spoon, scoop all of the solids out of the soup and transfer to a heat proof serving bowl. It's very important that your serving vessel be heat-proof, as you'll be pouring very hot oil into it later.
- Now, in a small pot, slowly heat up ½ - ¾ cup oil. It doesn't have to be exact, but you should use at least a ½ cup. To test whether the oil is heated to the correct temperature, dip a wooden/bamboo chopstick into the oil and look for small bubbles forming around it, but no smoke. If the oil is smoking, it's too hot!
- When the oil is heating, bring the soup back to a boil, then turn the heat down to low. Place your fish, one piece at a time, into the soup. Once all the fish is in the soup, turn up the heat and bring everything to a boil. Once boiling, immediately pour everything (fish and soup) on top of the vegetables in the serving bowl.
- Quickly sprinkle the dried chili peppers and the green Sichuan peppercorns evenly over the fish, and pour the heated oil evenly over everything. The oil should be hot enough to sizzle the chili and the peppercorns, but not hot enough to burn the spices. Serve immediately!
Nutrition Facts : Calories 316 kcal, Carbohydrate 20 g, Protein 35 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 88 mg, Sodium 756 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BOUILLABAISSE
There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the Rockfish Soup:
- Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
- Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
- For the Soup:
- Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
- Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
- Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
- Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.
SHUI ZHU YU (SICHUAN BOILED FISH)
Shui Zhu Yu is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you 'Nian Nian You Yu'--Happy New Year!
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chiles). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
- Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
- Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns, and chile peppers.
- Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. Garnish each portion with cilantro to serve.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.5 g, Cholesterol 39.5 mg, Fat 20.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 3.7 g, Sodium 445.5 mg, Sugar 2.7 g
SICHUAN BOILED FISH (SHUI ZHU YU, 水煮鱼)
Tendre fish fillet poached in seasoned water, then topped with spices, Sichuan boiled fish is tasty, pungent and super addictive.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
- In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
- In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
- Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
- Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
- Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 512 kcal
HOW TO BOIL FISH
If you've spent any time in Wisconsin's Door County, chances are you've enjoyed a tasty fish boil. Boiling the fish with only potatoes and onions allows the taste of the fresh fish to take center stage in this simple but delicious dish....
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 10
Steps:
- Choose the right type of fish. Traditional fish boil recipes use fish local to Wisconsin and Lake Michigan, such as lake trout and whitefish. However, you can use scrod, cod, haddock, or salmon if you don't have access to local whitefish. For this recipe, you'll need (4) ½ pound whitefish steaks. If you want to adjust the recipe for a larger group, have approximately a ½ pound to ¾ pound (227 g to 340 g) of fish per person.
- Find a large cast-iron pot and fire logs for an outdoor boil. If you are planning a traditional outdoor fish boil, you'll boil the fish in a large pot on an open fire. A cast-iron pot typically works best, and you'll need logs or slab wood, as well as matches or a lighter, for the fire. If you can't find a cast-iron pot or kettle for the fish boil, you can use a stainless steel or aluminum pot. It also helps to have a wire basket that you can place the fish in and lower into the pot that you're using. That makes it easier to remove the fish while it's finished boiling. Make sure that you have extra logs or slab wood on hand for the fire in case you to feed it during the fish boil. Instead of a log fire, you can use a propane torch to heat the pot for the boil.
- Select a large stockpot for an indoor boil. You can recreate a fish boil at home without starting an outdoor fire. Instead, use a large stainless steel or aluminum stock pot with on your stovetop. If your pot has a basket or a strainer insert, you'll have an easier time removing the fish when they're done cooking. If you don't have a strainer or basket for the pot, use a slotted spoon to remove the fish from the water when they've finished boiling.
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
CROATIAN BOILED FISH (AND SOUP)
This is very old recipe from Dalmatia. The difference between regions in Dalmatia is that some put vegetables in a soup same not. I'm going to give you the simplest recipe, ingredients "sine qua non" as old Romans would have said. Using water you've cooked fish you can make nice soup. Just add cooked rice, olive oil and fresh parsley, filter the soup and you have it - nice and tasty.
Provided by nitko
Categories Clear Soup
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Use large pot with low rim and add water. Put onion, garlic, bay leaves, pepper (use whole black pepper berries) and cook 20 minutes until onion is soft (you can crush garlic).
- In the meantime clean the fish (do not chop the fish; it must stay in one piece). Add salt, vinegar, olive oil and fish in boiling water and cook for about 5 to 20 minutes (it depends how large fish is).
- To serve, take out the fish and put it on a plate with cooked potato. Cover with additional olive oil and eat it.
- For the soup: cook rice, filter the water, and add parsley and olive oil and you have a soup.
Nutrition Facts : Calories 84.4, Fat 6.8, SaturatedFat 0.9, Sodium 11.9, Carbohydrate 5.7, Fiber 0.8, Sugar 2.2, Protein 0.6
BOILED FISH & SOUP
Steps:
- In large pot fill 2/3 with water Boil tomatoe, potatoes, celery,carrots onion salt & pepper until almost done. Put your fish to cook in the pot for 5 minutes or until the eyes pop out, that is when it is done. Remove the fish and keep in a platter. continue boiling the vegetables until they are tottally cooked. Remove the vegetables with the help of a strainer and put them thru the blender. In the meantime put the rice in the pot to cook with the juice of fish and vegetables. Once the rice is done put the puplp of the vegetables back in the pot and take it of the fire. In the meantime prepare the aygolemono for the soup. Beat the whites of two eggs and when frothy add the yellow and the juice of one lemon slowly. In that eggmixture mix slowly cup by cup as much of the soup as you can. Return to the pot the aygolemono mixture , stir it and leave it. The soup is ready. Serve the soup as you first dish and accompany with the fish in the platter for the main meal. Now, put your fish in a platter and sprinkle with olive oil, lemon and parsley.
More about "boiled fish soup food"
BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Calories 604 per servingServings 2
- Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt. Mix thoroughly and set aside to marinade about 15~30 minutes.
- Boil some water in wok and cook mushrooms or any other vegetables you like. Then lay the vegetables in the bottom of your final container (you can also use cabbage or other vegetable to replace)
- Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma.Discard the cassia bark.
FISH SOUP WITH TROUT - RECIPE | TASTYCRAZE.COM
From tastycraze.com
- Chop the onion finely and braise it in the olive oil until golden. Grate the carrot finely and add it to the onions. Fry for 3 min. while stirring nonstop.
- Parboil the tomatoes with hot water, put them in cold water and peel. Dice them and add them to the onions/carrot.
- Saute for 8 min. on low heat. Pour in 8 1/3 cups (2 L) of hot water. Peel the potatoes and dice them. Once the mixture comes to a boil, add the potatoes and boil 10 min.
- Chop the fish coarsely and add it to the soup. Add the cream, salt and black pepper . Keep boiling the soup until the potatoes soften. Serve immediately.
BAHAMIAN BOILED FISH RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 29 minsServings 4Calories 360 per serving
CHINESE FISH SOUP (魚頭爐) - WOK AND KIN
From wokandkin.com
Ratings 6Servings 8Cuisine Asian, Chinese, Teo ChewCategory Dinner, Main Course, Soup
- Prepare the fish by giving it a wash and using a knife to lightly scrape off any excess scales. If you ask your fish monger, they will happily do most of the scraping for you.
RESTAURANT STYLE SEAFOOD SOUP RECIPE - CHEF DENNIS
From askchefdennis.com
4.9/5 (34)Category SoupCuisine AmericanCalories 303 per serving
- In a large pot over medium-high heat add the olive oil, celery, onions and carrots. Saute for 3-4 minutes then add the rest of the vegetables except for the tomatoes. Continue to cook the veggies over medium heat for 5 - 10 minutes. Reduce the heat to low and let the veggies cook for 10-15 more.
- After the vegetables have cooked, add the stock, tomatoes and seasonings to the pot. Bring to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
- Add the seafood to the pot and continue to simmer for 30 minutes to an hour. Reseason to taste with sea salt and black pepper if needed.
BAHAMIAN BOILED FISH - GYPSYPLATE
From gypsyplate.com
4.6/5 (26)Total Time 40 minsCategory Soup RecipesCalories 388 per serving
- Cut fish into large chunks and marinate with juice of 1-2 limes, plus 1-2 tsp hot sauce, depending on desired spice level.
- In same pot, layer fish, potatoes, thyme, chopped hot pepper, onions and bacon. Add salt and pepper. Fill pot with water until potatoes are completely covered. Add juice of 2-3 more limes. Bring to low boil, reduce heat to low, cover and simmer until potatoes are cooked but still firm, about 15-20 minutes.
SISTER SONG’S SOUP (宋嫂鱼羹, CHINESE FISH SOUP) - OMNIVORE'S ...
From omnivorescookbook.com
5/5 (4)Total Time 40 minsCategory SoupCalories 148 per serving
- If using dried shiitake mushrooms, add the mushrooms to a small bowl with 1/4 cup warm water. Rehydrate for 20 minutes or until the mushrooms turn tender throughout. Gently squeeze out the excess water then slice the mushrooms. Reserve the soaking liquid.
- Meanwhile, add the fish fillet to a shallow heatproof bowl. Pour the Shaoxing wine over the fish and sprinkle it with salt. Spread the ginger and green onions over the fish.
- Once the steam comes out from the steamer, steam the fish over medium-high heat for 4 to 6 minutes (depending on the weight of the fish), or until you can easily flake the fish with a fork.
CHINESE FISH SOUP RECIPES ARE EASY WAYS TO ENJOY FRESH FISH
From homemade-chinese-soups.com
- Cod fish soup with egg tofu. Cod fish is a very firm white-fleshed fish and it is great in broths and congee or rice soup. It is quite expensive in Singapore so most people use it sparingly.
- Egg drop soup with fresh fish fillet. This recipe for egg drop soup uses fresh eggs and fish. Ideal for pescetarians. Erm, what is a pescetarian?
- Fish soup recipe with enoki mushroom and silken tofu. Spinach, enoki mushrooms and lotus root and wolfberry leaves also goes well with fish. This soup is slightly thickened with cornstarch.
- Fish soup with lotus root. This is a fish soup recipe with lotus root, tomato, and fresh fish. Lotus root is usually paired with pork ribs, so this pairing with seafood is quite unique.
- Bream fish soup with spinach. This fish soup recipe with bream fish is a slightly thickened soup. Bream fish is a generic term for fish that are deep bodied with flat sides and small heads.
- Fish soup with rhizome gastrodiae. Rihzome gastrodiae or gastrodia elata is known as 天麻 (tian ma) in Mandarin. According to Nutrition Review, it is anti-inflammatory which means it can be used to manage pain due to inflammation.
- Fish soup with milkfish and basil. This is a quick and simple fish soup recipe with milkfish, basil and silken tofu. Milkfish is a common freshwater fish in Taiwan.
- Fish paste recipe. It all starts with making the fish paste. Ingredients. 600g fresh fish meat. 150ml water. 2 tsp salt. 2 tsp sesame seed oil. Ground white pepper.
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
Estimated Reading Time 7 mins
RED GROUPER FISH SOUP RECIPE | NOOBCOOK.COM
From noobcook.com
Estimated Reading Time 3 mins
NIGERIAN FISH STEW (OBE EJA TUTU) - NIGERIAN FOOD TV
From nigerianfoodtv.com
Reviews 33Estimated Reading Time 2 mins
BAHAMIAN BOIL' FISH - TASTE THE ISLANDS
From tastetheislandstv.com
Estimated Reading Time 1 min
THE BLISS OF BAHAMIAN BOILED FISH IS ONE THAT YOU’LL WANT ...
From thetakeout.com
Estimated Reading Time 4 mins
SUAN CAI YU: BOILED FISH WITH PICKLED ... - MISS CHINESE FOOD
From misschinesefood.com
Category AppetizerCalories 279 per serving
CROATIAN BOILED FISH (AND SOUP) - BIGOVEN.COM
From bigoven.com
2/5 (5)Category Soups, Stews And ChiliCuisine CroatianTotal Time 30 mins
THE WORLD'S 11 BEST FISH SOUPS, CHOWDERS, AND STEWS
From thedailymeal.com
Estimated Reading Time 1 min
30-MINUTE CULLEN SKINK RECIPE: THE SCOTTISH SOUP RECIPE ...
From 30seconds.com
BOILED FISH SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRU BAHAMIAN MUST EAT: BOILED FISH | TRU BAHAMIAN FOOD TOURS
From trubahamianfoodtours.com
BOILED FISH: RECIPES | FISH FROM GREECE
From fishfromgreece.com
JAMAICAN FISH TEA RECIPE (FISH SOUP) - HOME - JAMAICANS.COM
From jamaicans.com
HOW TO MAKE BOILED FISH SOUP(KHMER FOOD - YOUTUBE
From youtube.com
BOILED FISH SOUP RECIPES
From tfrecipes.com
BOILED FISH - WIKIPEDIA
From en.wikipedia.org
BOILED FISH-SICHUAN–SHUI ZHU YU RECIPE
From asianfoodfiesta.com
SPICY BOILED FISH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BOILED FISH & SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
VIKING RECIPES - WORLD HISTORY ENCYCLOPEDIA
From etc.worldhistory.org
BOIL FISH SOUP | HOW TO BOIL FISH SOUP | YUMMY FOOD ...
From youtube.com
3 FISH MAW SOUP RECIPE IDEAS FROM 3 CHINESE ETHNIC GROUPS 鱼鳔 …
From homemade-chinese-soups.com
QUESTION: HOW LONG TO BOIL FISH SOUP - PINGABLE
From pingable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love