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Spicy Fish Fillets (Wild Bighead Carp in Mala Broth)
This dish brings together the rich tender flavor of wild bighead carp fillets with a soothing mildly spicy mala broth that creates a perfect balance between heat and sweetness. The combination of Sichuan peppercorns adds a delightful numbing sensation while fresh herbs like scallion and cilantro bring in bright freshness to every bite. It is […]
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Spicy Fish Fillets (Wild Bighead Carp in Mala Broth)
| Ingredient | Amount |
|---|---|
| Bighead carp fillets (wild) | 500 as needed |
| Scallion, ginger, garlic | |
| Mala hot pot base (mild spicy) | 30 as needed |
| Sichuan peppercorns | |
| Star anise | 2 as needed |
| Cooking wine | 2 as needed |
| Premium soy sauce | 1 as needed |
| Cilantro / scallion | |
| Salt | |
| MSG | |
| Cooking oil | 1 as needed |
| — For marinating the fish — | |
| Ginger powder | 2 as needed |
| Scallion powder | 2 as needed |
| Garlic powder | 2 as needed |
| Onion powder | 2 as needed |
| White pepper powder | 2 as needed |
| Salt | 2 as needed |
| Cooking wine | 1 as needed |
| Cooking oil | 1 as needed |
- Bighead carp fillets (wild)500 as needed
- Scallion, ginger, garlic
- Mala hot pot base (mild spicy)30 as needed
- Sichuan peppercorns
- Star anise2 as needed
- Cooking wine2 as needed
- Premium soy sauce1 as needed
- Cilantro / scallion
- Salt
- MSG
- Cooking oil1 as needed
- — For marinating the fish —
- Ginger powder2 as needed
- Scallion powder2 as needed
- Garlic powder2 as needed
- Onion powder2 as needed
- White pepper powder2 as needed
- Salt2 as needed
- Cooking wine1 as needed
- Cooking oil1 as needed
Cooking StepsHow to cook Spicy Fish Fillets (Wild Bighead Carp in Mala Broth) step by step
-
Step 1Pat the cleaned fish fillets dry, squeezing out excess moisture.
-
Step 2Add 2g each of ginger powder, scallion powder, garlic powder, onion powder, white pepper, and salt, plus 1 ladle of cooking wine and 1 ladle of oil. Toss to coat evenly and marinate for 20 minutes.
-
Step 3Air fry at 200°C for 20 minutes total. After 10 minutes, flip and cook the other side for another 10 minutes. (Note: Cooking times vary by air fryer model — use as a reference.)
-
Step 4In a wok, heat a little oil and sauté the scallion, ginger, and garlic until fragrant.
-
Step 5Add 30g of the mild spicy mala hot pot base and stir-fry until aromatic.
-
Step 6Pour in 1 small bowl of water.
-
Step 7Add a few Sichuan peppercorns and 2 star anise.
-
Step 8Once the broth comes to a boil, add the air-fried fish fillets from Step 3 and the cooking wine.
-
Step 9Add the soy sauce and let everything simmer for a few minutes so the fish absorbs the broth. Adjust salt and MSG to taste before removing from heat.
-
Step 10Transfer to a serving plate and garnish with cilantro or scallion (skip if you don’t like them).
-
Step 11Spicy fish fillets — simple and delicious! 😋
Spicy Fish Fillets (Wild Bighead Carp in Mala Broth)
This dish brings together the rich tender flavor of wild bighead carp fillets with a soothing mildly spicy mala broth that creates a perfect balance between heat and sweetness. The combination of Sichuan peppercorns adds a delightful numbing sensation while fresh herbs like scallion and cilantro bring in bright freshness to every bite. It is […]
Ingredients
- 500 as needed Bighead carp fillets (wild)
- Scallion, ginger, garlic
- 30 as needed Mala hot pot base (mild spicy)
- Sichuan peppercorns
- 2 as needed Star anise
- 2 as needed Cooking wine
- 1 as needed Premium soy sauce
- Cilantro / scallion
- Salt
- MSG
- 1 as needed Cooking oil
- — For marinating the fish —
- 2 as needed Ginger powder
- 2 as needed Scallion powder
- 2 as needed Garlic powder
- 2 as needed Onion powder
- 2 as needed White pepper powder
- 2 as needed Salt
- 1 as needed Cooking wine
- 1 as needed Cooking oil
Instructions
-
Pat the cleaned fish fillets dry, squeezing out excess moisture.
-
Add 2g each of ginger powder, scallion powder, garlic powder, onion powder, white pepper, and salt, plus 1 ladle of cooking wine and 1 ladle of oil. Toss to coat evenly and marinate for 20 minutes.
-
Air fry at 200°C for 20 minutes total. After 10 minutes, flip and cook the other side for another 10 minutes. (Note: Cooking times vary by air fryer model — use as a reference.)
-
In a wok, heat a little oil and sauté the scallion, ginger, and garlic until fragrant.
-
Add 30g of the mild spicy mala hot pot base and stir-fry until aromatic.
-
Pour in 1 small bowl of water.
-
Add a few Sichuan peppercorns and 2 star anise.
-
Once the broth comes to a boil, add the air-fried fish fillets from Step 3 and the cooking wine.
-
Add the soy sauce and let everything simmer for a few minutes so the fish absorbs the broth. Adjust salt and MSG to taste before removing from heat.
-
Transfer to a serving plate and garnish with cilantro or scallion (skip if you don’t like them).
-
Spicy fish fillets — simple and delicious! 😋
