In Vienna, you can get fresh and good quality fish from some Merkur&Billa (supermarkets), especially fish from the beautiful lakes in Austria. However, how people cook fish here is very limited, frying in butter for most fish, boiled or smoked salmon. People normally don't buy those fish with many bones as they don't know how to eat that, or they eat in good restaurant where the waiter/waitress serves the boneless fish.
In Chongqing, we have two rivers, people like eating fish, carp, grass carp, crucian and some special species from Yangtze River. Many different ways of cooking fish were/are invented, such as the water boiled fish are popular around whole China.
Due to lacking spice & ingredient from Chongqing, I use the available stuff here to cook fish: soya source, black bean source, fresh chilly(small&spicy one), garlic, onion, green onion, ginger, and one or two kinds of vegetables you like, can be zucchini, tomato, paprika or celery. So it's a kind of Chongqing style to cook fish, with much less chilly & Sichuan pepper. The fish I brought is Bachforelle (brown trout?) from the Alps lake. Then the taste :)... please try it yourself.
