Fortune Well has long been a standout in the Sunnybank food scene for Sichuan food and their signature dish, “Waterfall in a Barrel” hotpot, is not just a feast for the eyes but for the belly as well. The dish is exactly as its name describes – piping hot soup cascading down over a pile of tender fish, just like a waterfall. To start with, large stones are heated to 300°C and arranged in an even layer at the bottom of a large wooden barrel. The barrel is wheeled out to your table and a special grill is laid over the stones. Freshly sliced raw fish is then loaded onto the grill. The final step is where the magic happens: a wholesome soup made from fish and bone stock, and loaded with fresh vegetables and silky glass noodles, is poured into the barrel. As the soup hits the hot stones, a steamy, bubbling show for the senses takes place right at your table. Thanks to the intense heat of the stones, you won’t have to wait long for the fish to be cooked – just 3 minutes and it’s ready to be devoured!
Try the Waterfall in a Barrel with your choice of basa or snakehead fish and select from one of three spice levels: original (mild), green pepper (medium), and spicy.
Another show-stopping fish dish that’s a must-try this winter is the charcoal grilled fish at Luo’s Place. Here, an entire fish of your choice is grilled over hot charcoal in the kitchen, then skilfully butterflied and served on a special hot plate in a tasty soup with toppings. A small flame under the hot plate keeps the soup at a simmer so your fish stays hot as you eat. Added bonus you also stay warm around the table!
To get this fishy feast started, first look for the paper menu at your table labelled “Charcoal grilled fish”. Choose between barramundi, silver perch, or coral trout, and 7 types of soup with varying levels of spice. If you’re after a non-spicy option, try the soup with tomato or chopped shallots. For a more fiery challenge, the kimchi, pickled chilli, and green chilli soups are sure to hit the spot. You can also add in extra toppings such as vegies, tofu, and noodles. Finally, don’t forget to select your “numbness” level, which refers to a unique, tingling sensation in the mouth caused by the use of Sichuan peppercorns in the dish. Similar to the levels of spiciness, you can opt for mild, medium, or extra numbing.
If you’ve already had your fill of soups this winter and are looking for something else to warm you up, then the “sweet and sour live fish” at The Little Cube awaits you. This dish is a beautiful amalgamation of tender fish, mouth-watering sauce, and artistic knife skills that will leave your eyes and stomach in awe. First, a fresh fish is taken from the restaurant’s tank and filleted to remove the bones. Next, the fish is scored and sliced with precision by a skilled chef before being coated in a light batter of egg and cornstarch. The entire fish is then deep fried, causing it to “bloom” into a fan shape with thin, delicate fronds of meat extending outwards from the plate. The final touch is the pouring of a luscious sweet and sour sauce all over the fish and a sprinkling of finely sliced shallots as a garnish. Each tendril of fish leads to a mouthful of contrasts – there’s a satisfying crunch on the outside while the flesh inside remains soft and tender, and the delectable sauce delivers a sweet yet tangy punch that is sure to satisfy.
Prepare to delight your tastebuds with all the flavours!
