Water-Boiled Fish is a spectacle dish. Despite the name, the fish isn't boiled — it's gently poached in a broth flavored with chili bean paste, then buried under a mountain of dried chilies and Sichuan peppercorns. Boiling hot oil is poured over the top tableside, causing the chilies to sizzle and release an intoxicating aroma. The fish stays incredibly tender while the oil keeps it piping hot throughout the meal.
A relatively modern Sichuan creation from the 1990s, water-boiled fish was invented by a chef in Chongqing who wanted to showcase the quality of fresh river fish. It quickly spread to Chengdu and became a signature dish.