• Washington DC


    Water Boiled Fish

    Branzino / Ginger / Scallions / Cilantro / Sichuan peppercorns / Pickled chilies / Doubanjiang / Garlic / Sherry vinegar / Soy sauce / Thai bird chilies / Serrano peppers / 13 spice blend

    Astoria's water boiled fish is a classic Sichuan dish known for its bold and spicy flavors. Despite its name, the dish involves frying fish in flavored oil and then simmering it in a fragrant broth infused with various spices. It features a complex layering of flavors, including the numbing sensation characteristic of Sichuan cuisine, and is served with aromatic toppings like cilantro, scallions, and garlic.

    Signature Dish

    From Prep to Plate

    Host Seth Tillman heads to Astoria, a Sichuan restaurant in Washington, D.C.'s Dupont Circle neighborhood. Chef/Owner Devin Gong demonstrates how to make water-boiled fish, a classic Sichuan dish known for its spicy and flavorful profile. The fish, marinated in salt, pepper, gin, and aromatics, is poached in a flavorful broth and topped with pickled chilies, cumin, garlic, and scallions.

    To enter Astoria is to purchase a train ticket to Sichuan, the province that drives Gong’s imagination in the kitchen. His menu ... offers a tight survey of Sichuan specialties or Sichuan fusion plates, almost all of them on point.

    Tim Carman, The Washington Post

    More about the Restaurant


    1521 17th St NW
    Washington, DC 20036

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