Dish of the week: Chinese spicy jumping fish filet

Spicy jumping fish filet (top) and hot and spicy pork are two standouts at Sichuan River in South Austin.
Spicy jumping fish filet (top) and hot and spicy pork.

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.

 

Author: Matthew Odam

Restaurant critic & features writer at Austin American @Statesman and @Austin360. Austin-born 6th generation Texan. Left-handed.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s