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.
Washington DC
Astoria
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
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
