Huohong Yu (Fire-Roasted Fish)
Huohong Yu is a classic Anhui dish. The fish is marinated and slow-roasted over charcoal, giving it a crispy skin, tender meat, and a lingering smoky aroma.
Ingredients
14 items- Grass carp 1 (about 750g)
- Salt 2 tsp
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Scallions 2 stalks
- Ginger 1 piece
- Sichuan peppercorns 1 tsp
- Star anise 2
- White sugar 1 tbsp
- Black tea leaves 2 tbsp
- White sugar 1 tbsp
- Rice 2 tbsp
- Sesame oil 1 tbsp
Nutrition
Steps （7 steps）
Clean the grass carp and split it open from the back into two connected halves. Remove the black membrane and innards, then pat dry with paper towels.
Apply salt, cooking wine, light and dark soy sauce evenly all over the fish. Add scallions, ginger, Sichuan peppercorns, star anise, and sugar for marinade. Rub in well and let marinate for 2 hours (or overnight for best flavor).
Take out the fish, pat dry any remaining liquid with paper towels, and air-dry in a ventilated place for 1 hour until the surface is dry to the touch.
Mix the black tea leaves, sugar, and rice together as smoking material. Spread the mixture evenly on a baking sheet lined with aluminum foil.
Place the fish on a wire rack set over the baking sheet with the smoking mixture. Put in a preheated oven at 200°C (400°F) and roast for 15 minutes until the skin is golden and slightly charred.
Remove the fish and transfer to a steaming dish. Steam over high heat for 8 minutes until the fish is cooked through — the thickest part should be easily pierced with chopsticks.
Brush the steamed fish with sesame oil while hot, garnish with scallions or cilantro, cut into pieces, and serve.
Tips
A longer marination enhances the flavor; air-drying helps the smoke adhere better; smoking first then steaming gives a crispy outside and tender inside; if using a wok for smoking, line it with foil to prevent burning.
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