Sichuan Shuizhuyu (Fish Stew)

Submitted by:
My simplified version of this spicy dish.

Preparation time:
Cooking time: 10

Difficulty: Easy - for beginners


Fish Fillet
Hot Bean Sauce (Lau Gan Ma brand)
Ginger - sliced
Garlic - chopped
Chicken stock or water
Rice Wine
Soy Sauce
Salt and Sugar (little)
Napa Lettuce

Optional Marinade:
egg white
rice wine
corn starch


Cut each fish fillet into 3 pieces

Optonal - Combine the fish with the marinade, set aside for 30 min. Heat wok with oil and cook the fish; set aside

Heat oil in wok.
Add ginger and garlic till fragrant.
Stir in hot bean sauce.
Add stock, wine, and soy sauce.
Add lettuce when stock is boiling.
If fish is not pre-cooked, add them wok till cooked.
If fish is already pre-cooked, prepare a big serving bowl.
Put the lettuce at the bottom of the bowl. Add cooked fish. Pour cooked stock over.

Serve with warm rice.


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