Sichuan · main
Boiled Fish in Chilli Oil
水煮鱼 · Shuǐzhǔ Yú
Fish slices submerged in a deep pool of chilli oil and Sichuan peppercorns. Served bubbling.
Boiled fish in chilli oil is among the most dramatic Sichuan banquet dishes. Slices of mild white fish (often grass carp) are quickly poached, then transferred to a bowl, covered with cabbage and bean sprouts, and topped with a layer of dried chillies, Sichuan peppercorns and oil heated to smoking. The fish is not actually 'fried' — the heat from the hot oil cooks it tableside. Eat the fish; leave most of the oil.
Where to try
Sichuan banquet restaurants. Sometimes called 'water-boiled fish' on English menus.
Dietary notes
Fish. Substantial chilli.
Cities to try Boiled Fish in Chilli Oil
Other southwest dishes
- Baba Flatbread粑粑
Yunnan's daily flatbread — a thick wheat or rice-flour round cooked on a griddle and eaten plain or stuffed.
- Bang Bang Chicken棒棒鸡
Cold poached chicken shredded by hand, dressed in chilli oil, sesame paste and Sichuan peppercorn.
- Chongqing Hotpot重庆火锅
The original mala hotpot — a simmering cauldron of beef tallow, Pixian doubanjiang and Sichuan peppercorn for communal dipping.
- Chongqing Small Noodles (Xiaomian)重庆小面
Chongqing's signature breakfast noodle — wheat noodles in a fierce chilli-oil-and-pepper soup.