Spicy Water Fish
The high-end Chinese restaurant Blossom at ARIA in Las Vegas offers a rare and legendary dish that is loosely translated to “Spicy Water Fish.” The immensely hot Sichuan specialty is not listed on the menu because the authentic recipe of the sea bass requires an extremely high level of heat and the chef refuses to alter the recipe in order to pay proper tribute to the epically spicy dish. “The water fish is topped with a layer of hot oil made with spicy chili and peppercorn, creating a flavor so spicy it will make your mouth numb,” says Blossom Executive Chef Chi Choi. “There are not many guests that can handle the spiciness.”
- 8 ounces tilapia filet
- 1 teaspoon Szechuan peppercorn
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- Dash of chicken powder
- 1 tablespoon chili oil
- 1 tablespoon sugar
- 6 ounces Chinese Napa cabbage
- 1 teaspoon oyster sauce
- 6 ounces chicken broth or water
- 1 teaspoon cooking oil
- Over medium heat, cook the Chinese Napa cabbage for 2 minutes in a large pot. (Clay pot is not required.)
- In a separate pot, stir in all the ingredients with the exception of the fish and cook at medium heat.
- After a few minutes, add the tilapia filet and cook until the fish is complete.
- Transfer your mixture to the pot with the cabbage.
- Add fresh cabbage on the top (optional).
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