What it is
沸腾鱼 (fèi téng yú), “boiling fish”, is a Sichuan-Chongqing showpiece. Tender fish fillets sit under a thick layer of dried chilli and Sichuan pepper, and hot oil is poured over so the bowl bubbles as it reaches the table. 糊辣 means the chilli is toasted until dark and fragrant. We use black fish (黑鱼) fillets.
How it tastes
Smoky, numbing and hot, with silky fish underneath. Fish the fillets out of the oil rather than drinking the broth. Marked three chillies on our menu.
How to order it
A great centrepiece for a group of three or more who love spice. Pair it with rice and a cool, non-spicy plate.
