Pan-Seared Whole Fish (Xiang Jian He Bao Yu)

Cooking StepsHow to cook Pan-Seared Whole Fish (Xiang Jian He Bao Yu) step by step

Cooking Process

1. 
   Step 1 Detail

   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!

2. 
   Step 2 Detail

   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.