Hejiang Grilled Fish
A traditional dish from Hejiang, Sichuan. The fish skin is crispy, the meat tender and juicy, with a rich numbing-spicy sauce combined with vegetables.
Ingredients
17 items- Grass carp 1 (about 1000g)
- Potato 1
- Lotus root 1 section
- Celery 2 stalks
- Ginger few slices
- Garlic 3 cloves
- Scallions 2
- Cilantro to taste
- Dried chilies 5
- Sichuan peppercorns 10
- Pixian doubanjiang 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （7 steps）
Scale and gut the grass carp, rinse clean. Make 3 diagonal cuts on each side down to the bone. Rub inside and out with 2 tbsp cooking wine, ginger slices, scallion segments, and 1 tsp salt. Marinate for 20 minutes.
Peel and slice potato and lotus root. Cut celery into sections. Bring a pot of water with a pinch of salt to a boil, blanch potato and lotus root slices for 1 minute, drain and set aside.
Heat a wok over medium heat with 3 tbsp oil. Add doubanjiang, Sichuan peppercorns, dried chilies, minced ginger and garlic. Stir-fry over low heat for about 2 minutes until red oil releases. Add light soy, dark soy, sugar and 1/2 cup water. Turn to high heat and bring to a boil, then turn off heat. Sauce is ready.
Preheat oven to 200°C (400°F). Line a baking tray with foil and brush with oil. Place fish on tray, brush oil on fish skin. Roast in middle rack for 15 minutes until skin golden and crispy, and a chopstick can easily pierce the thickest part.
Heat another wok with 1 tbsp oil over high heat. Add potato, lotus root and celery and stir-fry for 2 minutes. Pour in the prepared sauce and toss well. Cook for another 1 minute for flavors to infuse.
Spread the stir-fried vegetables and sauce evenly over the grilled fish. Return to oven and bake for another 5 minutes to allow the fish to absorb the flavors.
Remove from oven. Sprinkle chopped scallions and cilantro on top. Heat 2 tbsp oil in a small pan until smoking, then pour over the scallions and cilantro to release aroma. Serve immediately.
Tips
Marinating with wine and ginger effectively removes fishy smell; brushing oil before grilling makes skin crispier; the final drizzle of hot oil enhances the fragrance of herbs.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.