Beidu Fish
Originating from Qijiang, Chongqing, Beidu Fish is a fiery Jianghu dish with crispy exterior, tender interior, and explosive mala flavor.
Ingredients
14 items- Grass carp 1 whole (about 1000g)
- Dried chilies 20g
- Sichuan peppercorns 10g
- Ginger 15g
- Garlic 15g
- Scallions 2
- Fermented black beans 10g
- Light soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- Cornstarch 3 tbsp
- Egg 1
- Oil as needed
Nutrition
Steps （7 steps）
Clean the grass carp, remove head and tail, fillet along the backbone, and cut into chunks about 4cm by 2cm. Add 1 tsp salt, 2 tbsp Shaoxing wine, ginger slices and scallion segments, massage well, and marinate for 15 minutes.
In a bowl, mix 3 tbsp cornstarch, 1 egg white, and 2 tbsp water into a smooth batter. Pour over the fish chunks and toss to coat evenly.
Heat ample oil in a wok to 180°C (six-hut). Deep-fry fish chunks in batches over medium heat for about 3 minutes until light yellow. Increase oil temperature to high, fry again for 1 minute until golden and crispy. Drain on paper towels.
Leave about 2 tbsp oil in wok. Add dried chilies, Sichuan peppercorns, minced ginger, garlic, and chopped black beans. Sauté over low heat until chilies darken and peppercorns become fragrant, about 1–2 minutes.
Add light soy sauce, sugar, a pinch of salt, and MSG (optional). Turn to high heat and stir quickly to combine.
Return fried fish chunks to wok. Toss vigorously over high heat for about 30 seconds until each piece is well coated with the spicy mixture.
Turn off heat. Sprinkle with chopped scallions and toasted white sesame seeds. Toss once more and transfer to a serving plate.
Tips
Double-frying ensures a longer-lasting crispy coating. Keep the aromatics over low heat to prevent burning. Add doubanjiang (chili bean paste) for extra depth if desired.
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