Fish
Water-Boiled Fish
水煮鱼
Sichuan, China
Sliced white fish poached in a chilli-and-Sichuan-pepper broth over bean sprouts, then buried under dried chillies and doused with smoking hot oil at the table.
Original eatfuls sticker artwork
What it is
A closer look at Water-Boiled Fish.
Sliced white fish poached in a chilli-and-Sichuan-pepper broth over bean sprouts, then buried under dried chillies and doused with smoking hot oil at the table.
What to look for
Know it when you find it.
Listen for the sizzle when the oil is poured — that is the dish being finished. Fish should be silky, not chalky; overcooked fillets fall apart into the chilli layer.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Water-Boiled Fish.
Sichuan, China
Region-specific tradition
Names around the table
One food, more than one name.
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