WATER-COOKED FISH is a Sichuan preparation of poached white fish and wilted cabbage in a sweet-sour broth slicked with chili oil.

WSJ: Danny Bowien's Catfish a la Sichuan | Slow Food Fast

Hundreds of hours of preparation and planning, good fish intelligence (satellite maps, dockside info, charts analysis), an experienced crew, patience, and, of course, good luck.

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Smaller, less oily fish don't take as well to this preparation.

WSJ: Jenn Louis's Rock-Salt-Roasted Salmon and Turnips | Slow Food Fast

To achieve a perfect sear on the fish's skin, Mr. Schwartz recommends a hybrid oven-and-stovetop preparation that crisps the surface beautifully and allows thicker fillets to cook through.

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