Sichuan Fragrant Wok Fish

Cooking StepsHow to cook Sichuan Fragrant Wok Fish step by step

Cooking Process

1. 
   Step 1

   Clean the fish thoroughly, removing scales, gills, and internal organs. Rinse well and pat dry with paper towels.

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2. 
   Step 2

   Score the fish on both sides with diagonal cuts about 1 cm deep, spacing them evenly. This helps the fish absorb flavor during cooking.

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3. 
   Step 3

   Marinate the scored fish with cooking wine, a pinch of salt, and ginger slices. Let it sit for 15–20 minutes to remove any fishy odor.

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4. 
   Step 4

   Heat a generous amount of oil in a wok until it begins to smoke lightly. Carefully slide the marinated fish into the hot oil.

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5. 
   Step 5

   Pan-fry the fish on medium heat until the bottom is golden and crispy, about 3–4 minutes. Do not move the fish around too much.

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6. 
   Step 6

   Gently flip the fish and fry the other side until equally golden and crispy. Remove the fish and set aside on a serving plate.

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7. 
   Step 7

   Leave about 2–3 tablespoons of oil in the wok. Add the Pixian doubanjiang and stir-fry over low heat until the oil turns red and fragrant.

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8. 
   Step 8

   Add the minced garlic and ginger, stir-frying until aromatic.

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9. 
   Step 9

   Pour in enough water or broth to make a sauce. Bring to a boil, then season with soy sauce, sugar, and a splash of vinegar.

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10. 
    Step 10

    Return the fried fish to the wok, spooning the sauce over it. Let it braise on medium-low heat for 5–8 minutes, basting occasionally.

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11. 
    Step 11

    Transfer the fish to a large serving platter. Pour the remaining sauce from the wok over the fish.

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12. 
    Step 12

    Sprinkle the dried red chilies, white sesame seeds, and chopped scallions over the top of the fish.

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13. 
    Step 13

    Heat 2–3 tablespoons of oil until smoking hot, then pour it directly over the toppings to sizzle and release their aromas.

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14. 
    Step 14

    The sizzling oil will toast the sesame seeds and chilies, creating a fragrant crust. Serve immediately with steamed rice.

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15. 
    Step 15

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    Step 16

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17. 
    Step 17

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    Step 18

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19. 
    Step 19

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    Step 20

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21. 
    Step 21

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