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Poached Fish Fillet in Spicy Chili Oil provides a glimpse into Szechuan food, which boldly uses chilies, peppers, garlics and other spices to give an unforgettable culinary experience of vibrant red color of the dishes, and their pungent and intense taste. The way to cook Poached Fish Fillet in Spicy Chili Oil is relatively simple. The fish fillets are marinated, boiled and then put on top of a layer of bean sprouts. What creates the magic is the next step - heating up the oil to the smoking point with red chilis, Szechuan peppers and garlic, and pouring it onto the fish filets, as shown in the video below. The chili oil is the heart and soul of the dish. Its spiciness makes the dish so addictive that you just can’t stop eating it. Want to challenge your palate? Consider ordering Poached Fish Fillet in Spicy Chili Oil at East Kitchen!
04/22/2023
Kun Po (or Kun Bo) Chicken is one of the classic Szechuan dishes, invented over 100 yrs ago by the governor of Szechuan in the last dynasty of China. It is made with cubes of chicken and spring onions, peanuts, dried red chillies and Szechuan chilli peppers. What brings these ingredients to life is the marinade, which uses soy sauce, vinegar, Chinese cooking wine, and some other sauces, to give the dish a multi-layered flavour of sweet, savoury, tangy and spiciness. Kun Po Chicken is another highly recommended dish on our menu. East Kitchen preserves its authentic cooking method and flavour, and welcomes you to try it out!
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1130 Cliffe Ave
Courtenay, BC
V9N 2K1
