When you order steamed fish dishes, especially ones soaking in sauce, you worry about sogginess. Will the fish hold up? Will it maintain springiness while absorbing its broth? The spicy jumping fish filet I recently ate did.
The restaurant says it uses flounder, and though a friend of mine swears it is the Vietnamese river fish swai, the quibble is unimportant. Swimming in sauce and covered in a shower of green onion and a confetti of red pepper, the chunks of white fish absorbed the sauce’s soy-fueled umami blast while maintaining a tender but firm consistency.
Find out where I got had this dish and read about a few more dishes from this South Austin restaurant on MyStatesman.com.