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Sichuan Fragrant Wok Fish
This delightful dish features tender grass carp cooked in a rich spicy sauce made with pixian doubanjiang and dried red chilies creating a fragrant heat that warms your palate perfectly. The fish becomes juicy and flavorful while the combination of fresh scallions ginger garlic and white sesame seeds adds a delightful crunchy texture and sweet […]
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sichuan Fragrant Wok Fish
| Ingredient | Amount |
|---|---|
| Grass carp (三道鳞) | 2 as needed |
| Pixian doubanjiang (chili bean paste) | 1.5 as needed |
| Dried red chilies | |
| Scallions and ginger | |
| Minced garlic and ginger | |
| White sesame seeds | |
| Chopped scallions |
- Grass carp (三道鳞)2 as needed
- Pixian doubanjiang (chili bean paste)1.5 as needed
- Dried red chilies
- Scallions and ginger
- Minced garlic and ginger
- White sesame seeds
- Chopped scallions
Cooking StepsHow to cook Sichuan Fragrant Wok Fish step by step
-
Step 1Clean the fish thoroughly, removing scales, gills, and internal organs. Rinse well and pat dry with paper towels.
-
Step 2Score the fish on both sides with diagonal cuts about 1 cm deep, spacing them evenly. This helps the fish absorb flavor during cooking.
-
Step 3Marinate 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.
-
Step 4Heat a generous amount of oil in a wok until it begins to smoke lightly. Carefully slide the marinated fish into the hot oil.
-
Step 5Pan-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.
-
Step 6Gently flip the fish and fry the other side until equally golden and crispy. Remove the fish and set aside on a serving plate.
-
Step 7Leave 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.
-
Step 8Add the minced garlic and ginger, stir-frying until aromatic.
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Step 9Pour in enough water or broth to make a sauce. Bring to a boil, then season with soy sauce, sugar, and a splash of vinegar.
-
Step 10Return the fried fish to the wok, spooning the sauce over it. Let it braise on medium-low heat for 5–8 minutes, basting occasionally.
-
Step 11Transfer the fish to a large serving platter. Pour the remaining sauce from the wok over the fish.
-
Step 12Sprinkle the dried red chilies, white sesame seeds, and chopped scallions over the top of the fish.
-
Step 13Heat 2–3 tablespoons of oil until smoking hot, then pour it directly over the toppings to sizzle and release their aromas.
-
Step 14The sizzling oil will toast the sesame seeds and chilies, creating a fragrant crust. Serve immediately with steamed rice.
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Sichuan Fragrant Wok Fish
This delightful dish features tender grass carp cooked in a rich spicy sauce made with pixian doubanjiang and dried red chilies creating a fragrant heat that warms your palate perfectly. The fish becomes juicy and flavorful while the combination of fresh scallions ginger garlic and white sesame seeds adds a delightful crunchy texture and sweet […]
Ingredients
- 2 as needed Grass carp (三道鳞)
- 1.5 as needed Pixian doubanjiang (chili bean paste)
- Dried red chilies
- Scallions and ginger
- Minced garlic and ginger
- White sesame seeds
- Chopped scallions
Instructions
-
Clean the fish thoroughly, removing scales, gills, and internal organs. Rinse well and pat dry with paper towels.
-
Score the fish on both sides with diagonal cuts about 1 cm deep, spacing them evenly. This helps the fish absorb flavor during cooking.
-
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.
-
Heat a generous amount of oil in a wok until it begins to smoke lightly. Carefully slide the marinated fish into the hot oil.
-
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.
-
Gently flip the fish and fry the other side until equally golden and crispy. Remove the fish and set aside on a serving plate.
-
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.
-
Add the minced garlic and ginger, stir-frying until aromatic.
-
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.
-
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.
-
Transfer the fish to a large serving platter. Pour the remaining sauce from the wok over the fish.
-
Sprinkle the dried red chilies, white sesame seeds, and chopped scallions over the top of the fish.
-
Heat 2–3 tablespoons of oil until smoking hot, then pour it directly over the toppings to sizzle and release their aromas.
-
The sizzling oil will toast the sesame seeds and chilies, creating a fragrant crust. Serve immediately with steamed rice.
