Sponsored Links



Recent comments
1 years ago Pa Nang Gung
very taste! Yumm
Jcm Avatar
Ole 4 years ago
nice website
Jcm Avatar
asie 4 years ago
Jcm Avatar
asd 5 years ago
nice blog keep it up
Jcm Avatar
Micheal Jordan 5 years ago
Thanks for the info.
Jcm Avatar
MrGong 5 years ago
I like indonesian food . thank you for a recipe.
Jcm Avatar
ME 5 years ago
AWESOME! I Like these
Jcm Avatar
Josta 6 years ago
Zalig Non!
Jcm Avatar
Robert 7 years ago
lovely recipe, excellent taste
Icon Write a comment
Shui Zhu Yu - 水煮 鱼 - spicy blanched fish
Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
Shui Zhu Yu - 水煮 鱼
spicy blanched fish

250 gr fish fillet
1/8 tsp of salt
1/8 tsp white pepper
1 tsp Shaoxing rice wine
1 tsp cornflour
15 dried peppers / lomboks
2 tsp Sichuan peppercorns
250 gr celery / bean sprouts
1 1/2 tbsp oil

Ingredients broth:
3 cloves of garlic
2 cm jahe
1 spring onion
1 1/2 tbsp Sichuan chilli bean paste / doubanjiang
1 tsp chilli powder
400 ml chicken stock (or water)
2 tbsp oil

2 tbsp oil

Cut the fish into pieces and marinate with the salt, pepper, rice wine and corn for 5 minutes. Cut the celery into thin strips. Chop the garlic and the jahe finely. Chop the spring onions and coriander finely.
Heat in a pan, over low heat, 1/2 tbsp oil and fry the lomboks and Sichuan peppercorns for 4 minutes. Then chop coarsely and set aside.
In a pan, heat 1 tbsp oil and stir fry the celery for 1 1/2 minutes and set aside (30 seconds for the bean sprouts)
In a pan, heat the oil for the broth and fry the garlic, the jahe and the spring onion for 2 minutes. Then add the Sichuan paste and the chilli powder and mix well. Then add the stock and bring to a boil. Then add the fish and blanch/cook the fish it until done.
Place the celery / bean sprouts in a bowl and spoon the fish and stock over it. Sprinkle the coriander and the lomboks on top. Heat in a pan the 2 tbsp oil and scoop it over the lomboks and serve.

Pin It
Jcm Avatar
Say something here...
Log in with ( Sign Up ? )
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

who is online

We have 78 guests and no members online

Contact and

email: dragon(at)



Articles View Hits