Versatile:
An authentic Sichuan-Chongqing-style dish, featuring intense spiciness with crispy skin and tender fish meat.
Spicy Grilled Fish
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Numbing flavor:
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Spicy flavor:
Versatile:
Versatile: The recipe can be adapted to make dishes like Spicy Grilled Bullfrog or Aromatic Spicy Grilled Fish based on local market preferences.
Product Involved
cooking steps
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Main Ingredients & Seasoning
1 Channel catfish
1000g
Green Sichuan Pepper Seasoning
100g
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Accessory Ingredients
Sesame oil,Sichuan pepper oil
5g
Water
400g
Spicy chili oil
100g
Dried chili packet
15g
Dried chili sections
30g
Onion
150g
Green chilies
50g
Each of potatoes and lotus root strips
300g
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Preparation of Ingredients
1
Clean the fish by removing the guts through the back, make criss-cross cuts on the fish meat, and marinate with 8g salt, 0.5g pepper, cooking wine, ginger, and green onions.2
Cut the potatoes into zigzag strips and slice the lotus root; fry them briefly and set aside.3
Cut the onions into pieces and slice the green peppers. Set aside. -
Cooking Steps
1
Heat 3,000g of oil in a pot to a high temperature, then fry the marinated fish until the exterior is crispy and the inside remains tender. Remove the fish and place it on a grilling tray.2
In the same pot, add 100g of spicy chili oil, a few dried Sichuan peppercorns, and dried chili sections. Stir-fry until aromatic. Add onions, green chilies, potato, and lotus root slices.3
Pour in 400g of water, bring it to a boil, and season to taste. Pour this over the fish.4
eat another 100g of spicy chili oil, stir-fry some dried Sichuan peppercorns and dried chili sections, and pour it over the fish. Garnish with sesame seeds and cilantro for presentation.
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