How Chef Juno Makes Her Rice Killing Sichuan Boiled Fish | StoryBites

Chef Juno of 5th Street shares a special recipe close to her heart, the famous "rice killer"; Sichuan Boiled Fish. Literally, the Chinese name of Sichuan boil fish “Shui Zhu Yu (水煮鱼)” means water boiled fish. The marinated fish slices are poached briefly in seasoned water. They taste very tender, succulent and packed with flavour.
To achieve the best result, I recommend you use fresh fillets instead of frozen ones. In China, restaurants often have fish tanks from which the customers can choose live fish to be freshly prepared for this dish.
Producer: Justin Yau
Cinematographer: Beverly Hiew
Editor: HJ Goh
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[@88PeachBlossom88]

Wow what a flavourful dish! Thank You for sharing your recipe.

[@coldwcr]

looks amazing !!

[@StoryBites.]

Thankyou! Definitely worth trying

[@vibhag7739]

Nice Recipe

[@StoryBites.]

Thank you!

[@nareshsachdeva3793]

Very nice

[@StoryBites.]

She is super talented! Thanks for commenting Naresh :)

[@k.c.raveendran4846]

What fish it is

[@StoryBites.]

Blue cod :)

[@tirshachatterjee5158]

Can you please tell me the two spicy pastes you added before adding the fish broth . I could not understand the names.

[@keziangan]

soybean paste & lao gan ma chilli paste (she said grumpy mom lol)

[@ZeusMcKraken]

you can find the soybean paste as 'Doubanjiang'

[@StoryBites.]

One of them is a fermented soy bean paste

[@StoryBites.]

Oh wow all answered now :) haha that's great.

[@katrinatoo4457]

😍