The Most Famous Sichuan Spicy Boiled Fish Recipe 水煮魚 CiCi Li - Asian Home Cooking Recipes
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- Опубліковано 5 жов 2024
- It’s said that Sichuan spicy boiled fish recipe was invented by a Sichuan Chef. And the original version was boiled pork slices. But there was one time a good friend of him visited him at home but this friend didn’t eat pork. So he created a boiled fish fillet. From then on the dish becomes one of the most famous Sichuan dishes ever!
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I’m obsessed with that numbing tingling feel this dish has. It’s so unique.
I agree! I love it too! 😋
This is so awesome, Sichuan cuisine is my favorite in the world, even above French cuisine. It's just so vibrant and every bite gives you that special "pop" that only Sichuan cuisine can provide.
Thank you for letting me know your opinion on Sichuan food. I agree that Sichuan food is amazing and spicy! Happy Chinese New Year! ☺️
I made this today and the house smells soooo fragrant I love the smell of shecuAn pepper corn we use them in cuisines of the western part of India (GOA) so grew up with this flavor but didn’t know it would taste so wonderful in Chinese cuisine ...... thank you so much for this recipe
I'm always really intrigued to hear of aspects of Indian cuisine that are shared with the cuisines of China, Asia, Japan... Here in California we have so much more familiarity with east Asian foods than we do Indian cuisine. I'm always glad to hear more about it!
Mala fish/spicy sichuan boiled fish is my fav. Tried it for the first time at home today and it turned out perfect. Thank you so much for your recipe. You were so clear and easy to follow. :)
So glad to hear that you enjoyed it! Cheers 🤗
I am made this today with poached catfish. I had to make modifications as this dish contains to much oil which is bad for My stomach. I modified it using less oil, using regular celery, regular cabbage and sweet onions. I used some of my favorite condiments incorporating spicy soybean sauce. I love fusion cooking. Thanks for sharing a good flexible recipe . You Rock CiCi!
How have I missed this recipe. Been ordering this dish for years. So happy I found it. Getting ingredients right now
I have this dish too. Happy cooking and eating! ☺️
beautiful. this is on my list of recipes to try.. hanks the tip about cornstarch and egg to prevent tilapia from breaking apart while cooking 😋
I'm glad that the video is helpful! Thank you! ☺️
I love her kitchen
after how many tries, I finally nailed it! thanks for the video. the chinese restaurant here serve around Php1500 per order($30), its too much for me, now I can cook it at home and will cost me less $4 excluding the spices.
Chakiwag Ago, $30 is a bit pricey for this dish. Well, I'm really happy that you nailed it. Cooking at home is also healthier than eating out.
Is this dish sweet?
@@Nora-gr4xv I was wondering the same thing
@@Nora-gr4xv No. It is not sweet at all. It has some sweetness, but the flavor is more savory.
This is one of my favorite Sichuan dishes and you’ve made it look easy to make. Hope to make this soon,Thanks.
Question about how to serve and eat the dish. So when in restaurants I’ve seen the dish shared among the table with diners selecting prices with their chopsticks from the bowl without dividing it among them and then eating the pieces above a smaller bowl of rice. (Like hot pot or dry pot).
Embarrassed to say, but I love the broth so much that I usually eat most of it with a spoon, similar to HK noodle soup shops. Is that a faux pas?
Thanks again.
I’m so glad that you like this recipe! There’s no right or wrong on how to eat this dish. Chinese people usually like to share every dish in the center. For me, I usually like to scoop it in a small serving bowl along with the yummy broth, and then eat it into front of me. Either way will do just fine. Happy cooking! 😊✨
Great recipe. Thanks a ton. Came out really well. One of the modifications I tried was to fry black pepper-corns and Sichuan peppercorns with red chilli (without their seeds) along with a little cinnamon bark, fennel seeds and star anise. I ground them with added sugar afterwards. before poaching them on top with hot oil as you did. It came out well.
Been looking for this recipe for years. We tried it last night and came out so good !!! Thank you for sharing !!!
Scott Hert H, I'm so happy that you and your family enjoyed this recipe! ☺️👍
after watching Mike Chen's Simply Dumpling, I've been looking for this recipe. Now I have my shots I can visit my local Asian market to start this myself. Thanks!
Have fun cooking the dish! 😊👍
Sichuan spicy boiled fish so delicious..wish you success and always be healthy
Thank you! ☺️🙏
@@CiCiLi you're welcome wish you all the best
CIci, thank you for this video.
Most of the time I make this, I take short cuts with prepared peppercorn oil and sechuan chili crisp in a bottle...
But I still refer back to this video often when making tje fish and cabage parts of this recipe, as much for your story about making the dish as for the recipe itself.
Thank you for putting this out there. Love your videos.
CIci, do you happen to have a recipe for chuching hot chicken. The boilled fish and the pepper fried chicken are my two favorite sechuan dishes, but unlike your boiled fish recipe, I can never get the sechuan peper fried chicken to come out as good as the resteraunt.
I am hoping you have a good video instruction for the chicken dish too.
Thanks.
Chongqing....
Darn phone autocorrect...
Thank you for your heartwarming comment! I'm so glad that you enjoy this video. Best wishes & happy cooking! ☺️🙏
This looks really similar to what my dad sometimes brought home after work from a Chinese restaurant. Definitely gonna try to make this soon.
☺️👍
Cici...I am from India and this Sichuan recipe is "OUT OF THIS WORLD" . I thought we ate CHILI HOT cusine , This takes things to a whole different. I love your variation of the 4-5 different variations of Shu Zu Yu . My other favirot is the Suan Cai Yu. Few qustions if I may ask them, if you please
(1) I have ginger scallion water frozen and thawed another batch of 8oz of giner-scallion water (boiled) that I also use for Kung Pao Chicken, for "marinating the chicken"
May I use this for the marination process along with the other add-ons that you so right ly mentioned.
(2) I love my vegetable eat somewhere between 8-12 different varieties of vegetable I normally use frost snow peas and Bok choy along wothe a 1/3 portion of red spinch
I love it since I can get everything in once single recipe for my lunch or dinner
(3) Is Chinese celery any better ..from a nutritional content and health benefit perspective?
(4) What happens if I use thinly sliced porn loins, or shave beef slices or evefh thiny slice bonely chicken pieces? As you mentioned, can I use any othese option protein source?
(5) What variations must I make for each of these?
I respect your Sichuan culinary skills and look forward to hopefully getting answers to my 5 quetions from above. Kindly spare me the time
Signing off with utmost respect for your skills,
Swarn K Duttagupta
07062023 Thursday
USA
Thank you for posting. You make it look 👀 👍 👌 great
So glad that you enjoy it! ☺️🙏
YUM 😋😋😋 I always wanted to make Sichuan Spicy boiled fish...thank you so much for sharing! I'm going to try this on the weekend!
I have always loved chinese style cooking. This looks absolutely delicious! Can’t wait to make it 😋
this looks so incredible! I love seeing more traditional dishes because there's so much old cleverness packed into them....I learned so many new things about cooking in just this one dish!
In the original one the fish is cooked whole. All the clever things to cook the fish without it falling apart in the broth was all her. She added that so it would work out nicely :P She's really smart and a good cook.
I didn't have chili soybean paste, so I used just sichuan chili powder and soy sauce, which caused me to need a little more corn starch. Overall a delicious, complex and addictive dish. For the final steps, I actually added the spices to the oil instead of the dish so the oil could diffuse the spice. I found your recipe from a Reddit post. My kids and I wanted to make the Yanmin Restaurant Signature Dish from Genshin Impact. We used perch for the dish and this was great!
I'm glad that you and your kids enjoyed this dish. Happy cooking! ☺️
YUM! I've been looking for more fish recipes and I can't wait to try this!
This recipe goes super well with rice. Enjoy! ☺️
I really like your videos and I learned how to cook Chinese food from you. I think you are the best Chinese cook on UA-cam and the internet.
What are your plans for this year? Have you considered going more mainstream on American cooking shows on tv?
I read your story about coming here as a refugee.
My family came here as refugees also in the 70s and I've been here in the US all my life now.
I can cook thai and indian food and now I'm learning Chinese cooking (my favorite!)
Kind and warm regards to you and your family,
Tee
Thank you so much for your kind words! Your support means a lot to me. I just enjoy sharing delicious good eats with everyone. I haven't thought about going mainstream yet. I wish you and your family all the best too! ☺️🙏
Thanks, Ci Ci!! Your recipe brought back memories from my college years. Cheers :)
My pleasure! 😊
I loved your recipes thank you
Thanks a lot for sharing the Recipe. I was looking for this recipe from long time. I made same recipe using chicken and call it as “ Chicken with Chili oil” everyone loves it !
I just tried this recipe. Delicious! Thank you so much!
Tmidiman, I’m glad that you enjoy this recipe! :)
OMG. THIS IS SO YUMMY !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you! Glad you like it!
I like your accent......and of course your method. Cant wait to try it out...
Thank you. Came out great
Glad that you enjoy it! 😀👍
I love the way you cook the fish,look so yummy
Thanks for sharing this recipe. Im going to cook this tonight for my boss😊
She loves spicy dishes.
Thank you so much for this! I made it today and oh my goodness I love it so much. I was afraid I would mess up the recipe but your directions were perfectly clear and I have a delicious, if massive, bowl of spicy, fishy goodness
Thank you for the feedback! I'm very happy that you enjoyed it! ☺️👍🥢
This would be a good recipe for Lenten Fridays.
I made your recipe and and it was very good....thank you CiCi Li
Good job CiCi. Thanks for explaining the purpose of the egg white and corn starch in marinade process. Its critical. Thanks ...will share and have subscribed + like.
Thank you! I'm really happy that you enjoyed this video. ☺️
Love your facial expression when you enjoyed the food, pretty CiCi.
I really like Sichuan pepper powder. This dish looks amazingly yummy. I also like the suancai yu, another fav fish dish.
what's sour vegetable fish? It sounds good ^_^
You can used spicy boiled fish fillet seasoning,Our company product hotpot seasoning and spicy fish seasoning.😁
This is Our alibaba website
laziyuanfood.en.alibaba.com/
Thanks Cici! This is my 3rd time making it and it always turns out much better than last time!!! Hope you bring out more authentic and flavoursome recipes like this! Thank you :)
I am definitely making this recipe right away. Looks great.
Think's from Germany 🙋🇩🇪
I think this is the best thing I’ve ever had
WOow I really HAVE to cook this recipe!
I love it.
I live in kuwait and I eat this in a chaines restaurant.
my favorite.
I am a Korean who is encouraged to cook it tomorrow !
You can do it! 💪😄👍
Hi it looks so delicious...i tried to eat in a chinese restaurant,chicken bites with those dried chili....i dont whats the name of it.,but it was very delicious...maybe it eas szechuan chicken?hehehe hope u can make it in ur next cooking show.thanks ..more power to your show
Love your storytelling voice💗
Hubby is from Chengdu let’s hope I don’t disappoint! 😅😋💕
He will like it! I'm sure. What a happy family! ☺️
Delish! It's almost like I could taste it just by looking at it in this video. Lol❣️
Will you also make a beef tripe water boil video?
It's almost like this but except for the meat is beef tripe (cow stomach) instead of fish. I would love that recipe. I had at once from a Szechuan menu and I never found anything quite like it since, not even here on Ytube.
Please-can you help out?
I remember eating a dish exactly like this at my local chinese cafe it was pretty legit
Thanks for showing me how to cook it.
Using this recipe this weekend. Thank you!!!
looks delicious 😋
Many thanks 😊
You have the most beautiful voice and accent!! I could listen to you for hours.
helga wilson wow you speak english clear..
helga wilson i
Looks very tasty. It's a must try. Does it work for any kind of fish?
Looks like a great recipe. Can't wait to try. What type of pepper was added to the raw fish fillet?
your voice is so crispy!!!! thanks for this recipe :))))
I can make this. Thanks for the inspiration. Can't wait to try it.
It will taste good on white rice
Looks yummy ..and numbing..!
Great video !
謝謝
Thank you Cici for your video.. I'm in love with your recipes lately.. and could you pls upload Mala Xiao Guo too?
OMG! - at 02:11 you said "pot" perfectly - absolutely perfect...like a native speaker. 加油.
+Jonathon Simon, LOL. Are you picking on my "pot" again? Just joking! ;)
Thanks for the response. No - honestly CiCi - i dont know if it was just a fluke, but you said it so perfectly, I was "blown away". I even played it back 2 more times and could hear NO foreign accent at all. I do have one more for you if you're interested - hehe. - then you are ready for the evening news. Its the "ed" endings. Like "minced" - despite the spelling, its actually pronounced minst (like inst-agram) - basically just the same as I hear you say "cook't". BTW - I can relate to this - I've had my own word issues and am a native. Took me forever to break the habit of saying You-ston, for Houston (Hue-ston), only to find out when visiting NY I have to say House-ton :)
*flings himself across the couch and hugs armrest* You made me miss China LOL! *sobs uncontrollably* LOL!
Great video. I’d love to know if I can poach right on the chicken stock so as not to lose any of that wonderful flavor.
in march I want to go Chengdu for some work and looking for some dishes that I may taste
The Best !!
Thanks DA! 😀
very nice recipe.i like it.
Hi, This is a very nice recipe, and it looks very soft and tasty, but right now I'm very fond of Tsongzi, and the version that you did was without "meat" and beans!Can you please make us your own version of the tsongzi with your favourite filling?Thanks ...
The one that I made is my favorite type of Zong Zi. I grow up eating that. It's a regional filling from the Northern China areas. I'm glad that you like it! :)
i love fish
Very nicely done and your kitchen is super clean. Looks great just like you. I did not know that Chinese girls eat such spicy food. I've never seen it in the US or Canada.
Creep
Well you may not realize it, but lots of Chinese dishes are actually quite spicy. In fact, some of the spiciest dishes come from china
@@koldblaze6610 You are quite lost.
You are so cute and the dish looks amazing
ohh yeah very good!!
Hi.. Any substitute for chicken stock and sichuan pepper? And substitute for red bean paste? Plz reply.
Loved ur recipe
I would love ❤️ to cook this dish 👌
Good
Cici I sub you very nic I love this type of fish it's 1am here n m gonna make it now
Ci Ci !!! Off the Great Wall took me here!!
Welcome to my channel Lisa! :)
+CiCi Li thank you I feel very welcome!!!😊😊
Please please make Xinjiang dapanji..with its original recipe..
My absolute new favorite meal. I’m a black American but want to raise my kids off of Chinese food because of the health benefits and taste!
Nice
Good One
making it for my GF thank you.
Qk9CWU5ib3x she is lucky
woah you have English channel too :o subscribed to both 😂
love suttle suttle
Good and tasty!
Do you know how to make Szechwan water boiled beef tripe? I love that stuff and need to know how to make it, in English.
The internet fails for beef tripe recipe and I can't find it.
Chinese Cooking Demystified have a great video on it.
@@tokiliam6015
Thank you!!!👍😇
I didn't have the peppers or the bean paste, but I substituted them and it's really dellish!
RainieLove what did you substitute the paste with ?? Can you tell me if you don’t mind. I don’t have both 😛
Hi can you make a video about your routine face mask or how to make face glowing pls
Can you use catfish for this?
You’re good. Where have you been all my life? 😂
I made it today... It was A-may-zing lol
Do we really need to add the cornstarch at the end, also, what substitute for chicken stock. Is water fine or that would make the dish bland.
Is this dish sweet?
What would be a good substitute for Chinese celery - regular "western" celery?
You could replace it with the regular celery. Happy cooking! 😊
Hi! is the spicy soy bean sauce the same thing as Dou ban jian? thank you!
There are many types of Dou Ban Jiang. So look for the Sichuan Spicy Dou Ban Jiang.
any possibility of making the beef version of zhuizhu? or would i just use the exact same method but use beef instead of the tilapia?
Mathias Fahlström Of course you can. but add more starch when you marinate the beef and cook longer to make sure it's well down.
OMG I love you
gabriella schweska hi
This is not the traditional method of making this dish. You need to make a chili oil by frying whole chili peppers and Sichuan pepper corns and temper the dish with it. This is basic but required for autheticity.
Do you know of any videos showing this process?
Looks GREAT! Thank you for video... How about Sichuan chicken? There is no good Sichuan food in Kingston, Ontario. It's all tamed down tasteless stuff.. (chicken balls, etc). Ugh.
can u please make spicy cumin lamb noodles???