Chongqing grilled fish
重庆烤鱼 (Chóngqìng kǎoyú), also 万州烤鱼 (Wànzhōu kǎoyú) — whole roasted fish simmered in a spicy tray with vegetables
The river port of Wanzhou on the Yangtze gave the country kao yu, now a late-night favourite in every Chinese city: a whole fish, split open and grilled over charcoal until the skin crackles, then laid in a metal tray of bubbling chilli broth and kept hot over a burner in the middle of the table. Friends pick at the crisp skin and soft flesh, then work through the potatoes, bean sprouts and celery underneath, which soak up the spicy, savoury, faintly numbing sauce. This home version uses a hot oven and a roasting tin. Serve it with rice and plenty of cold drinks. Chef's tip: dry the fish inside and out with kitchen paper and oil the tin well; a wet fish steams instead of crisping and sticks to the metal.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 whole sea bass, tilapia or carpabout 1 kg, scaled and gutted
- 1 tsp salt
- 1 tbsp Shaoxing rice wineor the same amount of chicken stock with 1/2 tsp rice vinegar (alcohol-free)
- 1 tsp ground Sichuan pepper
- 2 tbsp neutral oil
For the vegetables
- 1 potatolarge, peeled and sliced 5 mm thick
- 7 oz bean sprouts
- 2 sticks celerycut into 5 cm lengths
- 1 onionsliced
For the sauce
- 3 tbsp neutral oil
- 2 tbsp Sichuan chilli bean paste (doubanjiang)chopped finely
- 1 tbsp fermented black beansrinsed
- 15 dried red chilliessnipped in half
- 2 tsp Sichuan peppercorns
- 4 cloves garlicsliced
- ½ oz fresh gingersliced
- 1 ¾ cups chicken stock or water
- 1 tsp sugar
- 1 tbsp light soy sauce
To serve
- 1 handful coriander (optional)
- 2 tbsp roasted peanuts (optional)
- 2 spring onions (optional)sliced
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What you'll need
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Method
0/9 doneStep 1: Heat the oven to 450°F (400°F fan). Cut along the back of 1 whole sea bass, tilapia or carp from head to tail so it opens out flat like a book, keeping the belly in one piece (or ask the fishmonger to butterfly it). Score the thick flesh twice on each side. Use a separate board for the raw fish and wash it afterwards.
Step 2: Rub the fish all over with 1 tsp salt, 1 tbsp Shaoxing rice wine and 1 tsp ground Sichuan pepper and leave in the fridge for 10 minutes. Meanwhile boil 1 potato in salted water for 5 minutes, until just tender, and drain.
10 minStep 3: Pat the fish very dry with kitchen paper. Oil a large roasting tin, lay the fish skin side up, opened flat, and brush with 2 tbsp neutral oil.
Step 4: Roast for 15–18 minutes, until the skin is blistered and golden and the flesh at the thickest point is opaque and flakes easily (145°F / 145 °F). For extra colour, finish under a hot grill for 2 minutes.
18 minStep 5: While the fish roasts, heat 3 tbsp neutral oil in a wok over a medium-low heat. Fry 2 tbsp Sichuan chilli bean paste (doubanjiang) for 1 minute, until the oil is red, then add 1 tbsp fermented black beans, 15 dried red chillies, 2 tsp Sichuan peppercorns, 4 cloves garlic and ½ oz fresh ginger and stir for 1 minute, until fragrant.
2 minStep 6: Add 1 onion and 2 sticks celery and stir-fry for 2 minutes, then add 7 oz bean sprouts and the potato slices and toss for 1 minute more.
3 minStep 7: Pour in 1 ¾ cups chicken stock or water, add 1 tsp sugar and 1 tbsp light soy sauce and bring to the boil. Simmer for 3 minutes; taste for salt.
4 minStep 8: Lift the fish onto a plate, spread the vegetables in the roasting tin, lay the fish back on top and pour the sauce over and around it.
2 minStep 9: Return the tin to the oven for 8–10 minutes, until the sauce is bubbling around the edges. Scatter with 1 handful coriander, 2 tbsp roasted peanuts and 2 spring onions if you like. Serve in the tin, ideally kept warm on a table burner or hot plate, and watch for small bones.
10 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 40 g
- Carbs
- 22 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chongqing grilled fish take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of celery?
- Fennel bulb, same weight.
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