Chongqing Numbing And Spicy Fish Food

SPICY GRILLED FISH

Spicy Grilled Fish image

Grilled fish with spicy and garlic sauce made with Chinese doubanjiang, garlic sauce and sichuan peppercorns

Provided by Elaine

Time 1h30m

Number Of Ingredients 14

Ingredients

1 whole fresh fish
10 Shitake mushroom
2 ~3 fresh chili peppers sliced
1 onion sliced
1 handful coriander
1 teaspoon cumin powder
1 teaspoon five spice powder
1 teaspoon chili powder
1 tablespoon doubanjiang ( , chili bean paste)
1 teaspoon Sichuan peppercorn
2 cloves garlic sliced
1 section of ginger sliced
1 tablespoon shallots sections
2 teaspoons Salt

Steps:

Clean the fish. Cut several cuts on both sides of the fresh. Sprinkle some salt to add flavor to the meat inside.
Wash all the vegetable ingredients listed above. In a large container, add salt and mix thoroughly.
Cut fresh pepper and onions into slices as well as the Shitake mushrooms.
Prepare a pan and heat up some cooking oil and then add garlic,shallots and ginger to stir fry until the aroma can be smelled. Then put doubanjiang and sichuan peppercorn in to stir-fry until the oil becomes red. Turn off the fire. Put the pan aside.
Put the fish cleaned in the middle of ovenware, and then lay the vegetables around the fish.
Pour the sauce made in above steps onto both sides of the fish. Marinade for around 1 hour.
Sprinkle five spice powder and cumin powder on top.
Preheat the oven to 220 degree centigrade; Oven 30 minutes.
Get the ovenware out and sprinkle some coriander on top to add fresh aroma.

Nutrition Facts : Calories 211 kcal, Carbohydrate 8 g, Protein 37 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 2442 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHONGQING NUMBING AND SPICY FISH

Chongqing Numbing and Spicy Fish image

Make and share this Chongqing Numbing and Spicy Fish recipe from Food.com.

Provided by Spicy Little Sister

Categories Szechuan

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mung bean sprouts
1 -2 lb whole fish
3/4 cup cooking oil
1/2-3/4 cup szechuan peppercorns (also known as hua jiao)
6 cups dried chilies, chopped into 1-inch chunks
3 inches gingerroot, chopped loosely
6 garlic cloves, peeled and chopped loosely
salt
1 bunch fresh cilantro, chopped
water

Steps:

If not already done, clean and gut fish. Chop the head and tail off and reserve. Split the fish body at the spine and chop the body into 1" wide chunks.
In your wok, boil several cups of water (enough to cover the mung bean sprouts). When water boils, put the mung bean sprouts in and blanch for about 1 minute Drain and put blanched sprouts in a large dry bowl. Dry wok.
Pour oil in wok and heat on medium-to-high flame. When oil is hot, add the Sichuan peppercorns and chilis. When they smoke and fill air with their fragrance (it may make you cough, so put on the vent fan), add the ginger and the garlic. Toss ingredients in the oil for a moment, and then add the fish chunks (including the head and tail). Continue tossing until the outside of the fish chunks are seared. Add enough water to barely cover the fish, put a lid on and stir and simmer until the fish is done (flesh is cooked through and meat comes easily off the bones). Salt to taste.
Remove fish chunks and place on top of mung bean sprouts, then pour wok liquid over fish. Top with cilantro.
Note: Serve with plenty of rice to soak up all the spices.

Nutrition Facts : Calories 233.4, Fat 17.8, SaturatedFat 2.3, Sodium 24.6, Carbohydrate 18.9, Fiber 7.3, Sugar 11, Protein 3.9

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