Spicy Fish Fillets (Wild Bighead Carp in Mala Broth)

Cooking StepsHow to cook Spicy Fish Fillets (Wild Bighead Carp in Mala Broth) step by step

Cooking Process

1. 
   Step 1

   Pat the cleaned fish fillets dry, squeezing out excess moisture.

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2. 
   Step 2

   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.

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3. 
   Step 3

   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.)

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4. 
   Step 4

   In a wok, heat a little oil and sauté the scallion, ginger, and garlic until fragrant.

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5. 
   Step 5

   Add 30g of the mild spicy mala hot pot base and stir-fry until aromatic.

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6. 
   Step 6

   Pour in 1 small bowl of water.

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7. 
   Step 7

   Add a few Sichuan peppercorns and 2 star anise.

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8. 
   Step 8

   Once the broth comes to a boil, add the air-fried fish fillets from Step 3 and the cooking wine.

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9. 
   Step 9

   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.

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10. 
    Step 10

    Transfer to a serving plate and garnish with cilantro or scallion (skip if you don’t like them).

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11. 
    Step 11

    Spicy fish fillets — simple and delicious! 😋

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