水煮鱼用英语

English Translation of "水煮鱼" (Boiled Fish Slices in Hot Chili Oil)

Introduction:

Boiled fish slices in hot chili oil, known as "水煮鱼" (Shuizhuyu) in Chinese, is a popular Sichuan cuisine dish. It features tender slices of fish cooked in a spicy and numbing broth made with chili oil, Sichuan peppercorns, garlic, ginger, and other seasonings. Here's the English translation of the dish and a brief overview of its preparation.

Translation:

The English translation for "水煮鱼" (Shuizhuyu) is

"Boiled Fish Slices in Hot Chili Oil"

.

Overview:

"Boiled Fish Slices in Hot Chili Oil" is a classic dish from Sichuan cuisine, known for its bold flavors and fiery spiciness. The dish typically consists of thinly sliced fish, often carp or tilapia, which is quickly poached in a flavorful broth and then served submerged in a spicy chili oil sauce.

Ingredients:

1. Fish fillets (traditionally carp or tilapia)

2. Sichuan peppercorns

3. Dried chili peppers

4. Garlic

5. Ginger

6. Green onions

7. Doubanjiang (broad bean paste)

8. Soy sauce

9. Cooking wine

10. Sugar

11. Salt

12. Vegetable oil

Preparation Steps:

1.

Prepare the Fish:

Slice the fish fillets thinly and marinate them with salt, cooking wine, and cornstarch. This helps to tenderize the fish and adds flavor.

2.

Make the Chili Oil:

Heat vegetable oil in a pan and add Sichuan peppercorns, dried chili peppers, garlic, and ginger. Cook until fragrant, then strain out the solids to obtain spicy chili oil.

3.

Prepare the Broth:

In a separate pot, combine water, green onions, ginger, and a splash of cooking wine. Bring to a boil and then simmer for a few minutes to infuse the flavors.

4.

Poach the Fish:

Gently slide the marinated fish slices into the simmering broth and cook until just opaque, about 23 minutes. Be careful not to overcook the fish.

5.

Assemble the Dish:

Arrange the cooked fish slices in a serving bowl. Ladle the hot broth over the fish, then pour the spicy chili oil over the top. Garnish with chopped green onions and cilantro, if desired.

6.

Serve:

Serve the "Boiled Fish Slices in Hot Chili Oil" immediately with steamed rice to balance the spiciness.

Tips:

Adjust the amount of chili oil and Sichuan peppercorns according to your spice tolerance.

Use fresh fish for the best flavor and texture.

Customize the dish with additional vegetables like cabbage or tofu, if desired.

Be cautious when handling the Sichuan peppercorns, as they can cause numbness in large quantities.

Conclusion:

"Boiled Fish Slices in Hot Chili Oil" is a mouthwatering Sichuan dish that combines tender fish with a bold and spicy flavor profile. With the right ingredients and preparation, you can recreate this iconic dish at home to enjoy the authentic taste of Sichuan cuisine.