Tile Fish (Wakua Yu)
Tile Fish is a classic Sichuan dish named for its tile-shaped fish pieces. Crispy outside and tender inside, with a spicy and tangy flavor.
Ingredients
17 items- Grass carp (or catfish) 500 g
- All-purpose flour 50 g
- Cornstarch 50 g
- Egg 1
- Pickled chili peppers 30 g
- Ginger 10 g
- Garlic 10 g
- Pixian doubanjiang (broad bean paste) 1 tbsp
- Sichuan peppercorns 1 tsp
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Scallions 2
- Cooking oil as needed
- Water about 60 ml
Nutrition
Steps （8 steps）
Clean the fish, scale, gut and remove gills. Cut into 5cm by 3cm tile-shaped pieces. Marinate with cooking wine, ginger slices, scallion sections and a pinch of salt for 15 minutes.
Mix flour and cornstarch 1:1. Beat in egg, gradually add water and stir into a smooth, pourable batter (like yogurt consistency).
Heat enough oil in a wok to 170°C (bubbles around chopsticks). Coat fish pieces in batter and fry in batches over medium heat for 3-4 minutes until golden. Remove. Increase oil to 190°C, refry for 20 seconds until crispy. Drain.
Mince pickled chili, ginger and garlic. Chop scallions. Mix light soy sauce, vinegar, sugar, cornstarch and 60ml water in a bowl to make sauce slurry.
Leave a little oil in wok, add ginger, garlic, pickled chili and Sichuan peppercorns. Stir-fry over low heat until fragrant (about 1 minute). Add Pixian doubanjiang and stir until oil turns red.
Pour in sauce slurry, turn to medium heat and cook until thickened and bubbly (about 30 seconds), stirring constantly.
Add fried fish pieces, turn to high heat and quickly toss for about 1 minute until evenly coated.
Sprinkle with chopped scallions, turn off heat and serve.
Tips
Refrying is key to crispy texture. Doubanjiang and pickled chilies are salty, so add salt carefully. Do not over-stir to avoid breaking fish pieces.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
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.