Chongqing grilled fish, a fiery and flavorful Sichuan delicacy, captivates food lovers with its bold spices and tender texture. Crafting this dish at home is simpler than it seems, requiring a few key steps to achieve restaurant-quality results.
Begin with fresh fish, typically grass carp or tilapia, scaled and gutted but left whole. Score the flesh deeply on both sides to allow marinade penetration. The magic lies in the marinade: a blend of doubanjiang (fermented broad bean paste), Sichuan peppercorns, dried chilies, ginger, garlic, and a splash of light soy sauce. Let the fish marinate for at least 30 minutes, or overnight for deeper flavor.
For grilling, heat oil in a wok or cast-iron pan until smoking. Pan-fry the fish over medium-high heat until golden and crispy on both sides, then set aside. In the same pan, stir-fry the marinade with aromatics until fragrant, adding broth, rock sugar, and vegetables like celery or bamboo shoots. Return the fish to the pan, simmer gently for 10–15 minutes, and finish with a sprinkle of fresh cilantro and roasted peanuts.
Serve piping hot with steamed rice to soak up the rich, spicy sauce. Adjust the chili and peppercorn levels to suit your taste, and experiment with add-ins like tofu or mushrooms for variation. This dish promises an authentic taste of Chongqing’s vibrant culinary spirit.
Chongqing grilled fish"
Chongqing grilled fish"
Chongqing Spicy Grilled Fish"
Chongqing fish"
Roasted tofu chicken"
All wheat sesame bread"
Cream-cream salad"
Zhang's red meat"