Chongqing Spicy Grilled Fish
A bold and fiery grilled fish dish from the mountains of Chongqing, featuring a whole fish grilled to golden perfection then simmered in a tongue-numbing spicy sauce bursting with Sichuan peppercorns and dried chilies.
Story
This iconic dish from China's southwestern mountains delivers an unforgettable combination of crispy, smoky fish and a sauce that lights up your palate. The key is getting that golden crust on the fish before bathing it in the aromatic oil.
Ingredients
whole carp or grass carp (about 1.5 lbs)
1 fish
Sichuan peppercorns
2 tablespoons
dried red chilies
1/4 cup
garlic cloves, minced
6 cloves
ginger, sliced
2 inches
green onions, chopped
4 stalks
vegetable oil
1/2 cup
light soy sauce
3 tablespoons
chili bean paste
2 tablespoons
coarse salt
1 tablespoon
Chinese five spice
1 teaspoon
Instructions
1
Prepare the fish
Score the fish on both sides with diagonal cuts about 1 inch apart. Rub generously with coarse salt and five spice, inside and out. Let rest for 15 minutes to draw out moisture.
2
Grill until golden
Heat your grill or grill pan over high heat. Brush鱼 with oil and place skin-side down. Grill for 6-8 minutes until the skin is crispy and caramelized, then flip carefully and cook another 4 minutes. The flesh should be nearly cooked through.
3
Build the flavor base
While the fish rests, heat oil in a large wok or skillet over medium-high heat. Add Sichuan peppercorns and dried chilies, stir-frying until the chilies darken slightly and the oil becomes fragrant, about 2 minutes.
4
Create the sauce
Add garlic, ginger, and chili bean paste. Stir-fry for 1 minute until aromatic. Pour in soy sauce and 1/2 cup water, bringing to a gentle simmer. Taste and adjust seasoning—should be savory, spicy, and pleasantly numbing.
5
Finish and serve
Carefully nestle the grilled fish into the sizzling sauce. Spoon the sauce over the fish and garnish generously with green onions. Serve immediately straight from the pan, letting everyone dig in while it's hot and bubbling.
