「Grilled Fish」

Ingredients and amounts

• Grass carp (about 1.5 kg)
• Scallion (half stalk)
• Cooking oil (20 ml)
• Cooking wine (10-15 ml)
• Salt (5-10 g)
• White pepper powder (5-10 g)
• Cinnamon stick (1 small piece)
• Star anise (2 pieces)
• Garlic cloves (8 pieces)
• Bay leaves (2 leaves)
• Green Sichuan pepper (1 small handful)
• Dried chili segments (10 pieces)
• Lantern chilies (4 pieces)
• Celery (2 stalks, cut into segments)
• Onion (half)
• Tofu skin (1 sheet)

Step-by-step method

1. 1

   Step 1

   Cut the grass carp open from the back, make several cuts along the back on both sides without cutting through the belly to maintain shape.

2. 2

   Step 2

   Rinse the fish with hot water to remove slime, or scrub under running water until no longer slippery.

3. 3

   Step 3

   Place the fish in a container, add cooking wine, 10 g white pepper powder, and 5 g salt. Rub evenly and marinate for 20 minutes.

4. 4

   Step 4

   Cut half a scallion into chunks, halve the garlic cloves, and place them with star anise, bay leaves, and cinnamon stick in one container.

5. 5

   Step 5

   Halve the dried chili segments and place them with the lantern chilies in another container.

6. 6

   Step 6

   Cut the celery into small segments.

7. 7

   Step 7

   Blanch the bean sprouts.

8. 8

   Step 8

   Blanch the tofu skin and cut into shreds.

9. 9

   Step 9

   Slice the onion into shreds.

10. 10

    Step 10

    Prepare to grill the fish.

11. 11

    Step 11

    If using an oven, brush the baking tray with oil, place the fish skin-side down, and grill until both sides are golden. Sprinkle with cumin powder.

12. 12

    Step 12

    If no oven, heat oil in a pan, sprinkle 2 g salt on both sides, add the fish and fry without moving until one side is set, then flip. Fry until golden on both sides, sprinkle with cumin powder, and transfer to a plate.

13. 13

    Step 13

    Add 20 ml cooking oil to the pan. When hot, stir-fry the scallion, garlic, star anise, and bay leaves until fragrant.

14. 14

    Step 14

    Add half a pack of hot pot base and 15-20 g doubanjiang (fermented bean paste), stir-fry until the oil turns red.

15. 15

    Step 15

    Add 5 g sugar, 10 g salt, and 5 ml light soy sauce. Pour in enough water to cover the ingredients and bring to a boil.

16. 16

    Step 16

    Add celery segments, bean sprouts, and tofu skin shreds in order. Blanch briefly, then top with onion shreds and place the grilled fish on top.

17. 17

    Step 17

    Add dried chili segments, lantern chilies, and green Sichuan pepper.

18. 18

    Step 18

    Heat oil in another pan, then pour the hot oil over the chilies to release their aroma.

19. 19

    Step 19

    Finally, sprinkle with roasted peanuts, chopped scallions, white sesame seeds, and cilantro.

20. 20

    Step 20

    Cook for 5-6 minutes and serve.