Chinese · Dinner
Sichuan Grilled Fish
Whole white fish fillet grilled over high heat and glazed with a spiced doubanjiang sauce featuring Sichuan peppercorn, garlic, ginger and dried chili. The fish stays flaky and smoky from the grill while the sauce delivers layered heat, numbing tingle and fermented funk, finished with cilantro and served with steamed rice.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.8gProtein
21.3gFat
29.6gCarbs
5.9gSugar
3.1gFiber
1780mgSodium
95mgChol
3.4gSat Fat
890mgPotassium
85mgCalcium
3.2mgIron
2.6mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish dry and score the skin twice, then rub with salt and let rest at room temperature for 10 minutes.
2
Bloom
Heat oil in a saucepan over medium heat, add doubanjiang, minced ginger, minced garlic, torn dried chili and sliced scallion whites, and stir for 1 minute until fragrant and oil turns red.
3
Simmer
Stir soy sauce, shaoxing wine, sugar and 2 tablespoons water into the sauce and simmer over low heat for 2 minutes until it thickens slightly.
4
Grill
Place fish skin-side down on a hot grill over high heat for 4 minutes until skin releases easily, then flip and cook for 3 minutes until opaque and flaking.
5
Plate
Transfer fish to a plate, scatter scallion greens and crushed sichuan peppercorn over top, spoon sauce alongside, garnish with cilantro, and serve with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp doubanjiang
- 1 tsp1 tsp sichuan peppercorn
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 44 scallion
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp light soy sauce
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp sugar-white
- 22 dried chili
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 5.2 oz150g jasmine-rice-cooked
