543873 Wed Jul 30 08:12:43 -0700 2008 6 21 The Best 0 3914654 I was in Sichuan, China for a while and became enamored with this dish. But every time I try the dishes of the same name in the US, I am disappointed. Let me explain.... The version I recognize is like the one in these photos: http://www.beijingtraveltips.com/chinese_food_guide/images/shuizhuyu1.jpg http://www.nd.edu/~jsu/chinese/foods/shuizhuyu.jpg the fish is presented in a large pan-- like a basin, completely covered in liquid with floating chillies. You dig in, and there are tons of veggies (napa cabbage), mushrooms/woodear, lily and sometimes even clear noodles to be found, However, every Sichuanese place I've tried in the states serves it like this: (click the third photo from the left, for "Fish in Spicy Soup Base, xiao la jiao) http://www.nytimes.com/interactive/2008/07/29/dining/20080730_FLUSHING_INTERACTIVE.html The fish is served in a shallow dish, and looks essentially like it was stir fried and sitting in a puddle of oil. It's basically slices of fish in some hot sauce. So far I've tried Grand Sichuan (125 Canal) and Wu Liang Ye, and both were like this, in a shallow disappointing plate. What is going on? I think the two versions are so different, it's not even a question of "lost in translation".... Does anyone have any suggestions on where to go to eat this dish? Are my expectations whacked? I even welcome suggestions for other cities in the US, if there is none to be found in New York City. thanks for the help. Wed Jul 30 08:12:44 -0700 2008 214489 ctnyly 1 3949373 Might this do? http://www.eatingintranslation.com/2008/05/szechuan-gourme.html That is, the third photo from the bottom, "fish filet in spicy chili hot." I've had a similar version at the Grand Sichuan on St. Mark's, too. Tue Aug 12 00:12:13 -0700 2008 3914654 14517 DaveCook 2 4527798 Thanks very much for this suggestion! I haven't had the chance to try it yet, but it does look much more authentic than what I've seen thus far in NYC. Also, I believe the fish might actually be grass carp, rather than tilapia. Sun Mar 22 13:20:56 -0700 2009 3949373 214489 ctnyly 3 4535226 they serve something like this - in a big tureen, pieces of fish and lots of vegetables - at the Sichuan restaurant in Bay Ridge. I think they serve it in both red and white versions - we had the red and it was excellent. Tue Mar 24 18:19:50 -0700 2009 4527798 11130 jen kalb 1 4545840 Little Pepper serves it up in Flushing - delicious. Have not had Szechuan Gourmet's version yet. Sat Mar 28 04:26:21 -0700 2009 3914654 148845 scoopG 1 4749879 The best shuizheyu I've had in New York--and some of the best I've had anywhere in the world--was at Ollie's (better known by its Chinese name, Chengdu Yinxiang), on 42nd street and 9th avenue. A little pricey but delicious, and exactly like in the photos you posted above. Sun Jun 07 07:11:11 -0700 2009 3914654 1081277 lockehart 1 5083135 If you make it to the SF Bay area, Trend Restaurant, 400 Moffet Blvd., Mountain View, has two versions--the original Spicy boiled fish and their Trend Special Buried in Chili Pepper fish. I recommend both and have to go for my fix periodically. Tue Oct 06 11:40:32 -0700 2009 3914654 198076 Patti Isaacs