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 ...

Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring ...

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, ...

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 ...

Add 3 tbs of fresh oil, followed by the chilli-bean paste, and stir-fry until the oil is red and fragrant. Add the garlic and ginger and fry briefly until they smell wonderful, then add the stock ...