Water-Boiled Fish — Sichuan Poached Fish in Chili Oil
Quick Info
- Flavor
- Fiery and numbing. A massive pool of chili oil and Sichuan peppercorns surrounds tender fish slices — intensely málà with a clean, fresh fish flavor underneath.
- Texture
- Silky, thinly sliced fish fillets that are velvety tender, swimming in a sea of fragrant chili oil with crunchy bean sprouts beneath
- Spice Level
- 🌶️🌶️🌶️🌶️ — Among the spiciest dishes you'll encounter — like biting into a habanero, plus Sichuan numbing
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Despite the innocent name “water-boiled,” this dish is anything but mild. It originated in Sichuan’s Yùbèi district in the late 1990s and quickly became one of the most popular restaurant dishes across China. The name is misleading — the fish is briefly poached, then drowned in a dramatic pour of smoking-hot chili oil at the table. The sizzle and aroma are part of the show.
What to Expect
A massive basin arrives filled with crimson chili oil, dried chilies, and Sichuan peppercorns, with delicate fish slices hidden beneath. The fish is coated in egg white and starch before poaching, giving it an impossibly silky texture. Underneath the fish, a bed of bean sprouts soaks up all the spicy oil. The final tableside pour of scorching oil over dried spices creates an explosive sizzle and fills the air with fragrance.
Tips
Don’t drink the oil — fish out the slices with chopsticks. The bean sprouts at the bottom are delicious and worth digging for. This is absolutely a share-with-rice dish. Have cold drinks ready.