The Sichuan Spicy Water Boiled Fish is one of the most famous Sichuan dishes. It’s essential ingredient is the Sichuan bean sauce. Fish fillets are cut into bite-size pieces and marinated with egg whites, cornstarch & white pepper. Sichuan peppercorns and dried chili peppers are cooked in a hot oil bath until they turn dark red then mince & mash. Next, we cook the bean sauce with canola oil until the mixture turns red. Water is added to the mixture to boil the marinated fish until the flesh turns white. The fish and sauce are then mixed together with celery, onions, & bean sprouts along with a splash of smoking canola oil. Garnished with green onions and served piping hot & spicy.
Note: this dish is an off menu special