Do you like spicy food? Have you heard of a place called Szechuan in China? It is the spicy food capital of Asia where people from all over the world visit each year. Spiciness and numbness are the two famous flavor profiles that Szechuan cuisine offers. Today, I will teach you how to make one of the iconic dishes of Szechuan, the boiled fish. Don’t be fooled by the simplicity of its name. It is a well-known dish around the world where fresh water grass carp is simmered in a pot of spicy, numbing, and fragrant broth. It is then topped with additional chili, Szechuan pepper corn, green onion and minced garlic. To finish the dish, hot oil is poured to release even more flavor.

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