Spicy Sichuan Grilled Fish (Kaoyu)
A whole fish roasted until the skin is crispy, then bathed in a fiery and numbing Sichuan sauce loaded with vegetables. A centerpiece dish for any festive gathering.
Ingredients
18 items- Sea bass (or grass carp) 1 (about 600g)
- Ginger 1 small piece
- Scallions 3
- Garlic 5 cloves
- Dried chilies 20
- Sichuan peppercorns 1 tbsp
- Pixian doubanjiang (fermented bean paste) 2 tbsp
- Potato 1
- Lotus root 1 section
- Bean sprouts 100g
- Light soy sauce 2 tbsp
- Shaoxing wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper 1/2 tsp
- Cilantro a handful
- White sesame seeds a pinch
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the sea bass and butterfly it, keeping the back attached. Score both sides and pat completely dry with paper towels.
Place fish in a bowl, rub with Shaoxing wine, ginger slices, scallion sections, salt and white pepper. Marinate for 15 minutes.
Preheat oven to 200°C. Line a baking tray with foil, brush with oil. Spread fish skin‑side up on tray, roast on middle rack for 15 minutes.
While fish roasts, blanch potato and lotus root slices in boiling water for 1 minute; drain.
Heat oil in a wok over medium heat. Add garlic, ginger, dried chilies, Sichuan peppercorns and doubanjiang. Stir‑fry over low heat until oil turns red and fragrant, about 2 minutes.
Add blanched vegetables and toss. Add soy sauce, sugar and a splash of water. Bring to a boil over high heat, then turn off the heat.
Spoon the sauce and vegetables over and around the fish on the tray. Return to oven and roast at 200°C for 5 more minutes to let flavors meld.
Remove from oven, sprinkle with chopped cilantro, white sesame seeds and optional chopped scallions. Serve immediately.
Tips
Pat the fish thoroughly dry for crispy skin. Finely chop doubanjiang and fry it over low heat to develop the red oil—key to the mala flavor. Vegetables can be swapped with others like lettuce or tofu skin.
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