Laifeng Fish
Originating from Chongqing, Laifeng Fish is famous for its spicy and numbing flavor. Tender fish in a bright red broth is an irresistible Sichuan classic.
Ingredients
15 items- Grass carp 1 (about 750g)
- Dried chili peppers 20g
- Sichuan peppercorns 10g
- Ginger 15g
- Garlic 10g
- Scallions 20g
- Doubanjiang (chili bean paste) 30g
- Light soy sauce 15ml
- Cooking wine 15ml
- Sugar 5g
- Salt 3g
- Starch 15g
- Cooking oil as needed
- Broth or water 200ml
- Cilantro some
Nutrition
Steps （7 steps）
Clean the carp, cut slits on both sides. Rub with 2g salt, 15ml wine, ginger and scallions. Marinate 15 minutes.
Heat oil to 180°C. Fry fish over medium heat until golden both sides, about 5 minutes. Drain.
Keep 30ml oil, add 30g doubanjiang, 20g chilies, 10g peppercorns, ginger, garlic. Fry on low until red oil releases, 2 minutes.
Add 200ml broth, 15ml soy sauce, 5g sugar. Bring to boil, simmer 3 minutes.
Add fish, cook on low 8-10 minutes, basting with sauce.
When sauce halves, add starch slurry (15g+30ml water). Thicken on high until coating fish, 1 minute.
Sprinkle scallions and cilantro. Serve.
Tips
Ensure high oil temp for fish to set; simmer on low to keep tender; adjust chili and pepper to taste.
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