Slices of fish, often grass carp, poached and served in a large bowl over bean sprouts under a layer of chili oil, dried chilies and Sichuan pepper. You eat the fish, not the oil. Watch for a few small bones.
This Sichuan restaurant's shuizhu fish is very authentic.
Tips
mistakes
Don't take 水煮 'water-boiled' literally - it ends up swimming in chili oil with Sichuan peppercorns. The 'boiling' refers to how the fish is initially cooked, before being doused with hot oil over chilies.