Chongqing Style Grilled Fish

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This iconic Chongqing street-food classic features a whole fish grilled until the skin is crisp, then laid atop a bed of sizzling vegetables and drenched in a fiery broth loaded with dried chilies, Sichuan peppercorns, and garlic. The contrast between the smoky crust and the bubbling chili oil makes this one of the most beloved dishes from southwestern China. Serve it family-style right in the pan so everyone digs in together.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 25 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 920 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the fish and marinade

• 1 whole sea bass or tilapia (about 2 lb / 900 g), cleaned and scaled
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon ground white pepper
• 2 tablespoons neutral oil
• 1 tablespoon cornstarch

For the spice mix and topping

• 2 tablespoons Sichuan peppercorns
• 20 whole dried red chilies (such as facing heaven chilies), stems removed
• 8 cloves garlic, thinly sliced
• 1 inch (2.5 cm) ginger, julienned
• 4 scallions, white and green parts separated, sliced
• 2 tablespoons doubanjiang (Chongqing chili bean paste)
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 1 teaspoon five-spice powder

For the vegetable bed and broth

• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 4 ounces (115 g) enoki mushrooms, trimmed
• 4 ounces (115 g) lotus root or celery, sliced
• 2 cups low-sodium chicken or vegetable stock
• 2 tablespoons light soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 teaspoon sugar
• Steamed jasmine rice, for serving

Directions

1. Marinate the fish: rinse the fish and pat dry, then make 3 shallow diagonal slits on each side. Rub all over with Shaoxing wine, soy sauce, salt, white pepper, and 1 tablespoon of oil. Let sit at room temperature for 15 minutes, then dust with cornstarch.
2. Prep the spice mix: toast Sichuan peppercorns and dried chilies in a dry skillet over medium heat, 1-2 minutes until fragrant. Transfer to a mortar and lightly crush. Stir in five-spice powder.
3. Grill the fish: heat a grill or grill pan over medium-high heat and brush with the remaining 1 tablespoon oil. Place the fish on the grates and cook 6-7 minutes per side until the skin is crisp, lightly charred, and the flesh flakes near the spine. Transfer to a large oven-safe platter or cast-iron pan.
4. Build the vegetable bed: in a wok or large skillet, heat 2 tablespoons vegetable oil over high heat. Add garlic, ginger, and scallion whites and stir-fry 30 seconds. Add doubanjiang and black beans and cook until the oil turns red, about 1 minute. Toss in onion, bell pepper, enoki, and lotus root; stir-fry 2-3 minutes.
5. Add the broth: pour in the stock, soy sauce, vinegar, and sugar. Bring to a boil and simmer 3 minutes to meld flavors. Carefully arrange the vegetables around (or under) the grilled fish in the serving pan and ladle the broth over.
6. Finish with sizzling oil: spoon the toasted chili and Sichuan peppercorn mixture evenly over the fish. Heat 3 tablespoons of vegetable oil in a small saucepan until shimmering, then pour it directly over the chilies and peppercorns to bloom the aromatics. Scatter with scallion greens and serve immediately with steamed rice.

Cook’s Notes

• Use facing heaven chilies (朝天椒) for the most authentic heat; cut them open if you want even more fire.
• A cast-iron or heavy stainless platter keeps the oil bubbling at the table – bring oven mitts and set it on a wooden board.
• Tilapia or catfish work well as substitutes for sea bass; aim for a 2-2.5 lb fish so it fits your grill.
• Prepare every topping in advance – the final sizzle and serve needs to happen fast so the fish skin stays crisp.
• Leftover broth makes an excellent base for noodles the next day; just add cooked wheat noodles and vegetables.

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