{"id":2097,"date":"2020-06-08T09:16:34","date_gmt":"2020-06-08T16:16:34","guid":{"rendered":"https:\/\/beansproutadventures.com\/?p=2097"},"modified":"2020-07-09T12:15:06","modified_gmt":"2020-07-09T16:15:06","slug":"sichuan-boiled-fish-shui-zhu-yu","status":"publish","type":"post","link":"https:\/\/beansproutadventures.com\/index.php\/2020\/06\/08\/sichuan-boiled-fish-shui-zhu-yu\/","title":{"rendered":"Sichuan boiled fish (Shui Zhu Yu, \u6c34\u716e\u9c7c)"},"content":{"rendered":"\n<p>This turned out really well! Dare I say restaurant-quality?<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"929\" height=\"697\" src=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2020\/06\/IMG_20200604_194140.jpg\" alt=\"\" class=\"wp-image-2099\" srcset=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2020\/06\/IMG_20200604_194140.jpg 929w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2020\/06\/IMG_20200604_194140-300x225.jpg 300w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2020\/06\/IMG_20200604_194140-768x576.jpg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>We put inedible whole spices in a tea strainer so that we don&#8217;t have to fish the spices out later, kinda like a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Bouquet_garni\">bouquet garni<\/a>.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Fish and Marinade<\/h4>\n\n\n\n<ul><li>1 lb fish fillets, thinly sliced (white fish, such as tilapia, catfish, cod, flounder, carp, etc)<\/li><li>0-3\/4 tsp salt (less if your doubanjiang and douchi are really salty)<\/li><li>1\/2 tsp ground pepper (white preferred)<\/li><li>1 Tbsp cornstarch or other refined cooking starch (potato, tapioca, arrowroot, etc)<\/li><li>1 Tbsp Shaoxing cooking wine (substitute with sake or sherry)<\/li><li>1 egg white (optional, not really sure what this is even supposed to do, we didn&#8217;t use it)<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Broth<\/h4>\n\n\n\n<ul><li>~3 cups broth or water<\/li><li>Oil<\/li><li>1 inch ginger, sliced<\/li><li>5 cloves garlic<\/li><li>2 Tbsp <a href=\"https:\/\/en.wikipedia.org\/wiki\/Doubanjiang\">doubanjiang<\/a><\/li><li>2 tsp fermented black beans (douchi)<\/li><li>3 whole star anise<\/li><li>1 tsp cardamom seeds<\/li><li>1 tsp Sichuan chili flakes (optional, depending on desired spiciness)<\/li><li>2 tsp soy sauce (optional, depending on desired saltiness)<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Veggies (12-16 oz total)<\/h4>\n\n\n\n<ul><li>Soybean sprouts<\/li><li>Napa cabbage, cut into squares or strips<\/li><li>Mushrooms<\/li><li>Cucumber, cut into sticks<\/li><li>Celery, cut into sticks<\/li><li>Whatever else you want!<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Garnishes<\/h4>\n\n\n\n<ul><li>2 Tbsp chili oil<\/li><li>1 Tbsp Sichuan peppercorn powder or oil concentrate<\/li><li>Green onion<\/li><li>Cilantro<\/li><li>Sesame seeds<\/li><\/ul>\n\n\n\n<ol><li>Marinate fish for 30 min in cornstarch, cooking wine, salt, and pepper.<\/li><li>Fry the ginger, garlic, douchi, doubanjiang, star anise, cardamom, and chili flakes in oil for a minute or so. Add broth or water. Taste for saltiness before adding soy sauce.<\/li><li>Boil each veggie one at a time in broth. Once done, remove all of that veggie to the serving dish. Lastly, do the same with the fish, being careful to avoid breaking the slices.<\/li><li>Move fish and broth to serving dish. Top with garnishes.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This turned out really well! Dare I say restaurant-quality? Fish and Marinade 1 lb fish fillets, thinly sliced (white fish, such as tilapia, catfish, cod, flounder, carp, etc) 0-3\/4 tsp salt (less if your doubanjiang and douchi are really salty) 1\/2 tsp ground pepper (white preferred) 1 Tbsp cornstarch or other refined cooking starch (potato, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/beansproutadventures.com\/index.php\/2020\/06\/08\/sichuan-boiled-fish-shui-zhu-yu\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sichuan boiled fish (Shui Zhu Yu, \u6c34\u716e\u9c7c)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2097"}],"collection":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/comments?post=2097"}],"version-history":[{"count":3,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2097\/revisions"}],"predecessor-version":[{"id":2113,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2097\/revisions\/2113"}],"wp:attachment":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media?parent=2097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/categories?post=2097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/tags?post=2097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}