Spicy Crispy Baked Fish -香辣脆皮烤鱼 #chinesecuisine #cooking #qinghaicuisine #halalfood #food #recipe

This classic Sichuan dish is famous for its four ultimate textures: crispy skin, tender meat, rich broth, and a bold, spicy kick. The secret to replicating restaurant-quality grilled fish at home lies in thoroughly drying the fish skin, baking at a high temperature, and the final splash of sizzling hot oil.

🛠️ Ingredients
1. The Fish & Marinade
The Fish: 1 whole fish (about 2-3 lbs), such as Grass Carp, Snakehead, or Sea Bass. Butterflied from the back (keep the belly intact) and cleaned.

The Marinade: 2 tbsp Shaoxing rice wine (or cooking wine), 1 tbsp soy sauce, 1 tsp salt, ½ tsp ground white pepper, a handful of scallions (crushed), and 5-6 ginger slices.

2. The Crispy Coating
1 tbsp vegetable oil

1 tsp chili powder

1 tsp cumin powder

1 tsp cornstarch (the secret to extra crispiness)

3. The Veggie Bed (Customizable)
Bean sprouts, cucumber strips, sliced potatoes, lotus root slices, enoki mushrooms, or celery.

Tip: Hard vegetables like potatoes and lotus roots should be blanched in boiling water until 70% cooked before using.

4. The Spicy Broth Base
2 tbsp Pixian broad bean paste (Doubanjiang)

50g Sichuan hotpot seasoning rubber/base

Cooking oil, ginger slices, garlic cloves, Sichuan peppercorns, and dried chili peppers.

1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar.

2-3 cups of boiling water or stock.

5. The Grand Finale (Toppings)
Minced garlic, dried chili segments, Sichuan peppercorns, toasted sesame seeds, fresh cilantro, and 3-4 tbsp of oil for splashing.