Shui Zhu Yu (Sichuan Boiled Fish) Recipe?
Does someone have a recipe for this dish that they've tried and found to be authentic and tasty?
A Google search did yield some results but I'd prefer a recipe recommended by someone here who can attest to it's reliability.
There's a recipe in Fuchsia Dunlop's "Land of Plenty" (I don't have the book in front of me, but I believe the recipe is for water-boiled beef, with a note that you can use fish in place of beef). I've tried the recipe only once and was lacking some important ingredients, but it was still quite good; I imagine that with the called-for ingredients, it would have been great.