Water-Boiled Fish

The name “Water-Boiled Fish” comes directly from its core cooking method. Thinly sliced fish is first cooked briefly in hot water or broth, then topped with aromatics such as chili peppers, Sichuan peppercorns, and garlic. Finally, hot oil is poured over the top to release and intensify the fragrance of the spices. Also known as “Sliced Fish in Chili Broth,” the dish is considered a hallmark of Chongqing-style Sichuan cooking and has long been popular in local eateries and home kitchens.

The fish used is usually freshwater species such as grass carp or snakehead, sliced thin to keep the texture soft and delicate. The dominant flavors are spicy, numbing, savory, and aromatic - chili peppers provide heat, while Sichuan peppercorns create the signature tingling sensation known as “mala.” Together, they produce a bold yet balanced taste that has become strongly associated with Sichuan cuisine.

The dish often includes vegetables such as bean sprouts, napa cabbage, or glass noodles underneath the fish to absorb the broth. The traditional technique involves cooking the fish gently in seasoned broth, then pouring hot oil over the spices so their fragrance blooms instantly.

Although Water-Boiled Fish originated in Sichuan and Chongqing, it is now widely available at Sichuan restaurants across China and beyond. In some northern cities and overseas restaurants, the level of heat and numbing spice may be reduced to suit local tastes, and some of the peppers may even be removed before serving.

The “water-boiled” style has also inspired related dishes such as Water-Boiled Beef and Water-Boiled Pork Slices, showing how the same flavor profile can be paired with different ingredients.

Expect chili-forward heat, peppercorn numbness, and a toasted aroma from the chili topping.

Great bowls keep the broth savory and the fish delicate and clean-tasting.