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Pan-Seared Whole Fish (Xiang Jian He Bao Yu)
This delicious dish features a perfectly cooked whole fish with a tender flaky flesh that melts in your mouth while infused with the sweet savory taste of light soy sauce and oyster sauce. The aroma is enhanced by the gentle heat from Sichuan peppercorns and dried chili peppers along with fresh ginger and garlic giving […]
- Prep
- 9m
- Cook
- 16m
- Total
- 25m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pan-Seared Whole Fish (Xiang Jian He Bao Yu)
| Ingredient | Amount |
|---|---|
| Whole fish (any firm white fish) | 2 as needed |
| Fresh ginger | Thick julienned strips |
| Garlic | Small whole cloves |
| Scallions / green onions | For garnish at the end |
| Sichuan peppercorns | Generous amount |
| Dried chili peppers | Generous amount |
| Light soy sauce | To taste |
| Salt | To taste |
| Oyster sauce | To taste |
| Yellow rice wine (Huangjiu) | To taste |
- Whole fish (any firm white fish)2 as needed
- Fresh gingerThick julienned strips
- GarlicSmall whole cloves
- Scallions / green onionsFor garnish at the end
- Sichuan peppercornsGenerous amount
- Dried chili peppersGenerous amount
- Light soy sauceTo taste
- SaltTo taste
- Oyster sauceTo taste
- Yellow rice wine (Huangjiu)To taste
Cooking StepsHow to cook Pan-Seared Whole Fish (Xiang Jian He Bao Yu) step by step
-
Step 1Marinate the whole fish with the ginger, garlic, Sichuan peppercorns, dried chilies, soy sauce, salt, oyster sauce, and yellow rice wine. Refrigerate overnight. After marinating, the fish should feel dry to the touch – not watery, but pleasantly moist. You can either steam it or pan-fry it slowly over low heat. If steaming, remove the Sichuan peppercorns and dried chilies first for a clean, non-spicy result with a subtle floral pepper fragrance and well-balanced seasoning. Beginners should use less seasoning and can always make a dipping sauce to adjust. Dont skimp on the Sichuan peppercorns, dried chilies, and yellow rice wine – they are the key to removing any fishy taste. Be bold!
-
Step 2To make the fish extra crispy on the outside (ci ba yu style), pan-fry slowly over low heat. Add scallions only at the very end. You can add a splash of light soy sauce while frying or during marinating. If you want a deep, rich color and a drier, aromatic texture, add dark soy sauce during marinating. Add the Sichuan peppercorns and chilies into the pan when the fish is almost done – they burn easily. Scallions go in last. Steaming yields a clean, delicate flavor; pan-frying gives you layers of complex, aromatic texture.
Pan-Seared Whole Fish (Xiang Jian He Bao Yu)
This delicious dish features a perfectly cooked whole fish with a tender flaky flesh that melts in your mouth while infused with the sweet savory taste of light soy sauce and oyster sauce. The aroma is enhanced by the gentle heat from Sichuan peppercorns and dried chili peppers along with fresh ginger and garlic giving […]
Ingredients
- 2 as needed Whole fish (any firm white fish)
- Thick julienned strips Fresh ginger
- Small whole cloves Garlic
- For garnish at the end Scallions / green onions
- Generous amount Sichuan peppercorns
- Generous amount Dried chili peppers
- To taste Light soy sauce
- To taste Salt
- To taste Oyster sauce
- To taste Yellow rice wine (Huangjiu)
Instructions
-
Marinate the whole fish with the ginger, garlic, Sichuan peppercorns, dried chilies, soy sauce, salt, oyster sauce, and yellow rice wine. Refrigerate overnight. After marinating, the fish should feel dry to the touch – not watery, but pleasantly moist. You can either steam it or pan-fry it slowly over low heat. If steaming, remove the Sichuan peppercorns and dried chilies first for a clean, non-spicy result with a subtle floral pepper fragrance and well-balanced seasoning. Beginners should use less seasoning and can always make a dipping sauce to adjust. Dont skimp on the Sichuan peppercorns, dried chilies, and yellow rice wine – they are the key to removing any fishy taste. Be bold!
-
To make the fish extra crispy on the outside (ci ba yu style), pan-fry slowly over low heat. Add scallions only at the very end. You can add a splash of light soy sauce while frying or during marinating. If you want a deep, rich color and a drier, aromatic texture, add dark soy sauce during marinating. Add the Sichuan peppercorns and chilies into the pan when the fish is almost done – they burn easily. Scallions go in last. Steaming yields a clean, delicate flavor; pan-frying gives you layers of complex, aromatic texture.
