🍽️ How to Make Wanzhou Grilled Fish (万州烤鱼)

🧆 Ingredients

• 1 whole freshwater fish (about 800g, cleaned)
• 100g bean sprouts
• 50g celery (sliced)
• 50g potato (sliced)
• 30g green peppers (sliced)
• 30g red chili peppers (sliced)
• 2 tablespoons chili bean paste (Doubanjiang)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Fish:

   • Choosing the Fish: Select a live or very fresh whole freshwater fish (about 800g). The best fish will have clear, bulging eyes, shiny scales, firm flesh that springs back when pressed, and a clean, mild scent. Avoid fish with cloudy eyes, dull skin, or a strong odor.
   • Cleaning the Fish: Rinse the fish thoroughly under cold running water. Use a fish scaler or the back of a knife to remove all scales, working from tail to head. Rinse again to remove any loose scales.
   • Evisceration: Make a shallow incision along the belly and carefully remove the innards. Pay special attention to removing the black membrane and any blood clots along the spine, as these can impart a bitter flavor.
   • Gills and Fins: Check the gills; they should be bright red. Remove the gills if present, as they can add an unpleasant taste. Trim off any sharp fins with kitchen scissors for easier handling.
   • Final Rinse: Rinse the cavity thoroughly to remove any remaining blood or dark tissue. Pat the fish dry inside and out with paper towels.
   • Scoring: Score both sides of the fish with diagonal cuts about 1 cm deep and 2–3 cm apart. This helps the marinade penetrate and ensures even cooking.
   • Marinating: In a bowl, combine soy sauce, cooking wine, and salt. Rub the marinade all over the fish, including inside the cavity and into the scored cuts. Let marinate for at least 20 minutes (up to 1 hour in the refrigerator for deeper flavor). For extra aroma, you can add a few slices of ginger and green onion to the marinade.
   • Drying: Before grilling, pat the fish dry again to promote crispiness. Excess moisture will prevent the skin from crisping up.

2. Grilling the Fish:

   • Preheating: Preheat your grill to medium-high. If using charcoal, wait until the coals are covered with white ash for even heat. For oven grilling, preheat the broiler and position the rack about 6 inches from the heat source.
   • Oiling: Brush both sides of the marinated fish with oil to prevent sticking. You can also oil the grill grates or use a grill basket or lightly oiled foil for easier handling.
   • Grilling: Place the fish on the grill. Grill for 6–8 minutes per side, depending on thickness. Avoid moving the fish too soon to prevent tearing the skin. If using a grill basket, flip the basket; otherwise, use a wide spatula to turn the fish gently.
   • Checking Doneness: The fish is done when the skin is golden and crispy, and the flesh flakes easily with a fork. The internal temperature should reach at least 63°C (145°F). If unsure, insert a thermometer into the thickest part of the flesh.
   • Resting: Remove the fish from the grill and let it rest for a few minutes to allow juices to redistribute.

3. Preparing the Sauce and Vegetables:

   • Vegetable Prep: Rinse all vegetables thoroughly. For bean sprouts, remove the roots and any brownish skins for a cleaner presentation. Peel and slice the potato thinly (about 2–3 mm thick) to ensure quick, even cooking. Slice celery and peppers into uniform strips. If using lotus root or mushrooms, slice them thinly as well.
   • Stir-Frying: In a wok or large skillet, heat chili oil over medium heat. Add Doubanjiang and stir-fry for 30 seconds until the oil turns red and fragrant. Stir constantly to avoid burning.
   • Aromatics: Add Sichuan peppercorns, minced garlic, and ginger. Stir-fry for another minute until aromatic. Adjust the amount of peppercorns for your preferred numbing effect.
   • Vegetable Cooking: Add the prepared vegetables (bean sprouts, celery, potato, green and red peppers). Stir-fry for 2–3 minutes until just tender but still crisp. Do not overcook, as the vegetables should retain some crunch.
   • Seasoning: Adjust the amount of chili and peppercorns to your preferred spice level. For extra umami, add a splash of soy sauce or a pinch of sugar.
   • Optional Additions: For extra variety, add sliced lotus root or mushrooms at this stage.

4. Simmering Together and Ingredient Handling Tips:

   • Oven or Stovetop: Preheat your oven to 180°C (350°F) if baking, or prepare a deep pan for stovetop simmering.
   • Assembly: Place the grilled fish in a baking dish or deep pan. Pour the hot sauce and vegetables evenly over the fish, ensuring the cavity is filled. For extra moisture, add a splash of water or stock.
   • Simmering/Baking: Bake uncovered for 10–12 minutes, or simmer gently on the stovetop, basting the fish with sauce once or twice to enhance flavor absorption. If using a stovetop, cover loosely to prevent drying out.
   • Moisture Control: Avoid overcooking to keep the fish moist and tender. The fish should remain juicy, not dry. If the sauce reduces too much, add a bit more water or stock.
   • Ingredient Handling Tip: Always use fresh vegetables and aromatics for the best flavor. If preparing ahead, keep vegetables refrigerated and only slice them just before cooking to retain crispness.

5. Finishing and Serving:

   • Garnishing: Remove the dish from the oven or stovetop. Garnish generously with chopped green onions and sesame seeds. For extra aroma, drizzle a little hot oil over the top just before serving.
   • Serving: Serve the grilled fish immediately while hot, ideally with steamed rice to balance the bold flavors. For an authentic experience, serve in the baking dish or a shallow pan so guests can enjoy the sauce with each bite.
   • Leftovers: Leftovers can be stored in an airtight container and reheated in the oven or steamed for best results. The flavors often deepen after resting overnight.
   • Serving Tip: Provide a large spoon for scooping up sauce and vegetables, and warn guests about any remaining bones in the fish.

💡 Tips

• Use fresh fish for best flavor and texture.
• Adjust chili and peppercorns for desired spice level.
• Add lotus root or mushrooms for variety.
• Serve with steamed rice to balance the heat.