This is another Szechuan cuisine that makes me drooling all the time. ‘’Shui
Zhu Yu’’ (水煮魚) is basically to poach fish fillet into
hot seasoned stocks with the toppings of chillies. The fragrance and the
flavour of spiciness from ‘’Hua Jiao’’ (Szechuan pepper) is certainly addictive
(and may make your lips go numb in a few minutes) for the person who craves
spicy food. I remember I was in love with this dish at the first time when I
had it at a Chinese restaurant in London. (Never had it before in Taiwan) Don’t
think I can recreate this Szechuan significant cuisine at home from the scratch
but I made it by simply using seasoning pack, and it tastes so bomb !
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :
-Hake fillet 400g, cut into thin slices.
-Chinese leave, cut into pieces.
-Shui Zhu Yu seasoning pack 200g. (from Bai Jia白家, you shall be able to find it at oriental supermarkets.)
-Spring onions, chopped.
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :
-Marinate the fish fillets with powder sachet from seasoning pack for 15
minutes. (powder sachet is basically corn starch with seasoning)
-Add paste from seasoning pack to a boiling water (500-700ml), stir well
and let it simmer for about 3 minutes over medium low heat.
-Add Chinese leaves and let it cook for a further 3 minutes.
-Add marinated fish fillets into the soup and cook until they become
white.
-Transfer all content to a serving bowl, sprinkle dried chillies from
seasoning pack and also some chopped spring onions on the top.
-Heat 2 tbsp oil in a pan until shimmering and smoking slightly, pour
hot oil over the top of serving bowl to sizzle with fragrance.
-Enjoy with rice together.
以前在台灣就很喜歡上川菜館，不過也是來了英國才知道原來有好多四川菜是我過去不知道的，而且都很好吃，像是麻辣香鍋、冒菜、水煮魚、水煮牛肉…等等(以前的等級大概只有五更腸旺而已，但後來發現它其實算是台灣發明的川菜)；之前跟Yamado網購乾貨時剛好看到它們有白家的水煮魚調料，於是就買回來煮煮看，白家出的調味一向都很夠味，對我知道這碗看起來很辣很油，但配飯吃的時候真的很過癮，魚片下了兩盒還覺得有點不夠，一年就放縱這麼一次應該不過份吧。
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