Water-boiled fish is one of the most impressive dishes in the Sichuan repertoire: an enormous bowl of vegetables and broth bloodied with a half-inch of vivid chile oil.

We're making the water-boiled fish today. It's exemplary of Sichuan cooking and of the mala flavor. SETH: So water-boiled fish, I know this dish is going to be a lot tastier than the name might imply.

18459 Colima Rd., Rowland Heights, (626) 839-7589. Chung King. If you have to order only one thing from Chung King, order the water-boiled fish. Swimming in a deep vat of chile oil, the boneless ...

Shui zhu yu: Water-boiled fish with sizzling chili oil Fish in a sea of sizzling chili oil. Elaine Yu/CNN. When the craze for Sichuanese food took China by storm in the late 1990s, ...

Pour enough oil into a deep saucepan to fill about 3 inches; heat the oil to 350 degrees over medium to medium-high heat, monitoring the temperature closely.

frozen sliced white fish: thawed; you can use grass carp, basa, or tilapia; whole Sichuan peppercorns (about 1 teaspoon ...

Wipe skillet clean, add remaining oil, and return to high heat. Using spoon, stuff fish cavities with chili paste, and season with salt and pepper. Fry fish in skillet, turning once, until cooked ...

Chicken in chili sauce ($13.95) features slivers of dark meat, boiled to tender and bathed in a compelling and peppery amalgam. Chewy, spicy seaweed ($7.95), also cold, makes a nice complement to ...