Sichuan Kao Yu (四川烤鱼)

Sichuan kao yu originated in Wanzhou and swept across China as a late-night dining craze: a whole fish grilled over charcoal then brought to the table on a rack, surrounded by a bubbling sauce of doubanjiang, dried chillis, and aromatics that continues to cook the garnishes at the table.

Serves: 4

Ingredients

• 1 whole sea bass or tilapia, about 800g (1.75 lb), cleaned and scored
• 2 tbsp (30ml) doubanjiang
• 1 tbsp (15ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tbsp (15ml) neutral oil, plus extra for brushing
• 1 tsp (3g) ground Sichuan peppercorn
• 4 dried red chillis, torn
• 4 cloves garlic, minced
• 2cm piece ginger, minced
• 2 stalks celery, sliced diagonally
• 1 handful bean sprouts
• 4 spring onions, cut into 4cm lengths
• 1 tsp (4g) sugar
• 200ml (7 fl oz) fish or chicken stock
• Fresh coriander, to serve

Instructions

1. Rub the scored fish inside and out with soy sauce and Shaoxing wine. Rest 15 minutes.
2. Brush fish lightly with oil and grill on a hot charcoal grill or under a broiler 8–10 minutes per side until the skin is charred and fish is cooked through. Transfer to a heat-proof serving platter.
3. Heat oil in a wok over high heat. Fry doubanjiang 1–2 minutes until fragrant and red. Add dried chillis, garlic, and ginger; stir-fry 30 seconds.
4. Add Sichuan peppercorn, sugar, and stock; bring to a boil. Add celery and bean sprouts; cook 1 minute.
5. Pour the bubbling sauce around the fish. Scatter spring onions and coriander on top and serve immediately.

Cook's Notes: A metal fish-grilling basket makes turning the whole fish much easier. If you cannot grill outdoors, oven-roast the fish at 230°C (450°F) for 20 minutes then finish under the broiler for char.