太安鱼
Originating from Tai'an town in Chongqing, this classic Jianghu dish features crispy-coated fish pieces in a spicy, numbing broth. A beloved Sichuan delicacy that excites the palate.
Ingredients
20 items- Grass carp (or common carp) 1 (about 750g)
- Salt 1 tsp
- Cooking wine 2 tbsp
- Ginger-scallion water 3 tbsp
- Sweet potato starch 3 tbsp
- Egg white 1
- Doubanjiang (fermented broad bean paste) 1.5 tbsp
- Pickled chili (optional) 2 tbsp
- Dried chilies 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece (15g)
- Garlic 4 cloves
- Scallions 2
- Sugar 1 tsp
- Vinegar 1 tbsp
- Light soy sauce 2 tbsp
- Chicken bouillon (optional) 1 tsp
- Broth or water 500 ml
- Cooking oil as needed
- Cilantro a small handful
Nutrition
Steps （8 steps）
Place fish chunks in a bowl; add 1 tsp salt, 2 tbsp cooking wine, and 3 tbsp ginger-scallion water. Mix well and marinate for 15 minutes to remove any fishy smell and enhance flavor.
In a separate bowl, combine 3 tbsp sweet potato starch with 1 egg white. Add a little water and stir to form a smooth batter that can coat the fish.
Drain the marinated fish chunks and add them to the batter. Toss gently until each piece is evenly coated with a thin layer.
Heat enough oil (about 500ml) in a wok over medium heat to 170°C (when chopsticks form tiny bubbles). Fry fish pieces in batches until golden and set, about 2 minutes. Remove, then increase oil to 190°C and refry for 40 seconds until crispy. Drain well.
In a separate wok, heat 2 tbsp oil over medium heat. Add ginger slices, garlic, scallion sections, dried chilies, Sichuan peppercorns, doubanjiang, and pickled chili (if using). Stir-fry until fragrant and the oil turns red, about 1 minute.
Pour in 500ml broth, then add soy sauce, sugar, vinegar, and chicken bouillon. Bring to a boil, then reduce to low heat and simmer for 2 minutes to meld flavors. Optionally strain out solid bits.
Gently place the fried fish into the sauce. Cook over medium heat for about 3 minutes, carefully turning the pieces to coat them evenly, while preserving their shape.
Increase heat to high to reduce the sauce until it thickens and clings to the fish. Transfer to a serving bowl and garnish with cilantro or scallions. Serve immediately.
Tips
Double-frying the fish ensures a long-lasting crispiness. Ginger-scallion water effectively eliminates fishy odors. Use medium heat when braising to avoid breaking the pieces. For a more intense numbing-spicy flavor, increase the amount of dried chilies and Sichuan peppercorns.
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