Slow Food Fast

Catfish a la Sichuan

Satisfying and seasonal food in about 30 minutes

Updated Jan. 18, 2013 2:29 p.m. ET

WATER-COOKED FISH is a Sichuan preparation of poached white fish and wilted cabbage in a sweet-sour broth slicked with chili oil. It's a brazen, intensely flavorful dish that leaves one giddy with pleasure—and reeling from the one-two punch packed by fiery chilies and Sichuan peppercorns, which produce a tingly sensation on the tongue.

Chef Danny Bowien sends his rendition of the dish to the table sputtering-hot and trailing fragrant steam—herbaceous, spicy, mildly fishy—that shakes you awake. It's a prime example of...

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