A dish that exemplifies the Sichuan cooking method of “water-boiling” (shuǐ zhǔ), which is anything but bland. It involves cooking protein in a complex, intensely flavorful broth that is laden with dried chilies and Sichuan peppercorns, resulting in a dish that is both fiery and numbing. Thin slices of firm white fish (like carp or tilapia) are delicately poached in this incendiary red oil-based broth until just cooked through, remaining tender and flaky. The broth itself is a masterful creation, built from doubanjiang, aromatics, and a massive amount of chili oil. The dish is served in a large bowl, with the fish submerged in the threateningly red liquid, topped with a mound of more dried chilies and peppercorns. Right before serving, sizzling hot oil is poured over the top, unleashing an incredible aroma and locking in the flavors. The result is fish that is surprisingly delicate, moist, and imbued with a complex, penetrating heat that is addictive.
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