Sichuan Fragrant Wok Fish

Cooking StepsHow to cook Sichuan Fragrant Wok Fish step by step

Cooking Process

1. 
   Step 1 Detail

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

2. 
   Step 2 Detail

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

3. 
   Step 3 Detail

   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.

4. 
   Step 4 Detail

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

5. 
   Step 5 Detail

   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.

6. 
   Step 6 Detail

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

7. 
   Step 7 Detail

   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.

8. 
   Step 8 Detail

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

9. 
   Step 9 Detail

   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.

10. 
    Step 10 Detail

    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.

11. 
    Step 11 Detail

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

12. 
    Step 12 Detail

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

13. 
    Step 13 Detail

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

14. 
    Step 14 Detail

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

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