Sichuan-Style Grilled Fish

Method12 steps

1. 1

   Prepare the Grass Carp

   处理草鱼

   Cut the grass carp open along the back, making several slashes down both sides along the spine. Be careful not to cut through to the belly. Rinse under running water or scrub with a brush to remove the surface slime until it no longer feels slippery.

   草鱼从背部切开，两面沿着鱼背往下划几刀，注意不要划到肚皮。用热水或刷子在流水下刷洗，去除表面粘液直到手感不黏。

   ⏱5 min

   • 💡 Washing off the slime effectively removes the fishy odor.洗净粘液能有效去腥
   • 💡 Cutting along the back helps the fish absorb flavor and hold its shape.背部开刀便于入味和定型
   
2. 2

   Marinate the Fish

   腌制鱼肉

   Place the fish in a container. Add cooking wine (Shaoxing), 10g white pepper powder, and 5g salt. Rub evenly and marinate for 20 minutes.

   将鱼放入容器，加料酒、10g白胡椒粉、5g食盐抹匀，腌制二十分钟。

   ⏱20 min

   • 💡 Make sure to marinate long enough, or the inside of the fish will lack flavor.腌制时间一定要够，否则鱼肉内部无味
   
3. 3

   Prepare the Aromatics

   准备香料

   Cut the scallion (white part) into chunks. Halve the garlic cloves. Place them together with star anise, bay leaves, and cassia bark in a container.

   大葱切块，大蒜粒对半切开，与八角、香叶、桂皮同放一个容器。

   ⏱3 min

   
4. 4

   Prepare the Chilies

   准备辣椒

   Cut the dried chili pieces in half and place them together with the lantern peppers.

   干辣椒段一分为二，与灯笼椒装在一起。

   ⏱1 min

   
5. 5

   Prepare the Vegetables

   处理蔬菜

   Cut the celery into small segments and slice the onion into thin strips.

   芹菜切小段，洋葱切丝。

   ⏱2 min

   
6. 6

   Blanch the Vegetables

   焯水处理

   Blanch the bean sprouts and set aside. Blanch the tofu sheets, then cut them into thin strips.

   豆芽焯水备用；千张焯水后切成丝。

   ⏱5 min

   • 💡 Blanching removes the beany taste from the tofu sheets.焯水可以去除千张的豆腥味
   
7. 7

   Grill or Pan-Fry the Fish

   烤制或煎制鱼

   If using an oven: brush the baking tray with oil, place the fish skin-side down, and grill until golden on both sides. If no oven: heat a wok with oil, sprinkle in 2g salt, then pan-fry the fish until golden on both sides. Sprinkle with ground cumin before removing from heat.

   有烤箱：烤盘刷油，鱼皮朝下烤至两面金黄；无烤箱：热锅热油撒2g盐，下鱼煎至两面金黄。出锅前撒孜然粉。

   ⏱15 min

   • 💡 Don't rush to flip the fish while pan-frying; wait until one side is set before turning.煎鱼时不要急着翻动，待一面定型后再翻
   • 💡 Sprinkling salt helps prevent the fish skin from breaking while pan-frying.撒盐可以防止煎鱼时破皮
   
8. 8

   Stir-Fry the Base Aromatics

   炒制底料

   Heat 20ml cooking oil in the wok. Once hot, add the scallion (white part), garlic, star anise, and bay leaves, and stir-fry until fragrant.

   锅中入20ml油，热后倒入大葱、大蒜、八角、香叶炒香。

   ⏱2 min

   • 💡 Don't use too high a heat to avoid burning the spices.火不要太大，避免香料炒糊
   
9. 9

   Simmer the Red Oil Broth

   熬制红油汤汁

   Add half a pack of hot pot base and 15-20g fermented broad bean chili paste (doubanjiang), and stir-fry until red oil is released. Add 5g white sugar, 10g salt, and 5ml light soy sauce. Pour in an appropriate amount of water and bring to a boil.

   加入半包火锅底料和15-20g豆瓣酱炒出红油，加5g白糖、10g食盐、5ml生抽，倒入适量清水煮开。

   ⏱5 min

   • 💡 The water level should be even with the ingredients added later.水面高度需与之后加入的食材齐平
   
10. 10

    Assemble the Ingredients

    组合食材

    Add the celery, bean sprouts, and tofu sheet strips one by one and briefly blanch. Lay the onion strips on top, then place the grilled fish on top. Add the dried chili pieces, lantern peppers, and Sichuan peppercorns.

    依次下入芹菜、豆芽、千张丝稍微烫一下，铺上洋葱丝，放上烤鱼。加入干辣椒、灯笼椒和青花椒。

    ⏱3 min

    • 💡 The vegetables don't need to be fully cooked in the pot, as they will be heated further later.配菜不需要在锅里煮熟，后续还会加热
    
11. 11

    Release the Aromas

    激发香味

    Heat oil in a separate pan, then pour it over the chilies and Sichuan peppercorns. Sprinkle with peanuts, scallion (white part) rings, white sesame seeds, and cilantro.

    另烧热油，浇在辣椒和花椒上。撒上花生米、葱花、白芝麻、香菜。

    ⏱2 min

    • 💡 The oil temperature must be high enough to release the fragrance of the chilies.油温要足够高才能激发出辣椒的香味
    
12. 12

    Final Simmer

    最后炖煮

    Continue simmering over medium-low heat for 5-6 minutes to allow the vegetables and fish to fully absorb the broth.

    中小火继续煮5-6分钟，让配菜和鱼肉充分吸收汤汁。

    ⏱6 min

    • 💡 Simmering as you eat enhances the flavor.边吃边煮风味更佳