Chongqing Grilled Fish

Ingredients

• 1 2-lb fish whole sea bass or carp, cleaned and gutted
• 1 teaspoon kosher salt
• 3 tablespoons neutral oil (vegetable or canola)
• 8 whole dried red chilies
• 1 tablespoon Sichuan peppercorns
• 6 whole garlic cloves, unpeeled
• 3 tablespoons fresh ginger, sliced into thin rounds
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Chinkiang black vinegar or rice vinegar
• ½ teaspoon sugar
• 3 whole fresh scallions, white and light green parts sliced into 1-inch pieces
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. 1

   Pat the cleaned fish completely dry inside and out with paper towels — dry skin will sear and crisp better than wet skin. Using a sharp knife, score the thickest part of the fish on both sides with three diagonal cuts, each about 1/4-inch deep and 2 inches apart. This helps the heat penetrate and the seasoning penetrate the meat.

2. 2

   Season the cavity and both sides of the fish generously with 1 teaspoon of kosher salt. Let it sit at room temperature for 10 minutes while you prepare the aromatics and sauce.

3. 3

   In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of Chinkiang black vinegar, and 0.5 teaspoon of sugar. Stir until the sugar dissolves. Set the sauce aside.

4. 4

   Remove the stems from 8 dried red chilies and shake out most of the loose seeds — you want some heat but not overwhelming bitterness. Leave the chilies mostly intact so they're easier to fish out later if desired.

5. 5

   Set a large grill pan or cast iron skillet over medium-high heat and let it preheat for 3 minutes until smoking slightly. Brush both sides of the fish with 1 tablespoon of neutral oil.

6. 6

   Place the fish in the hot pan and do not move it for 4-5 minutes. You should hear a steady, aggressive sizzle. The skin will stick at first, then release when a crust forms — resist the urge to flip early. When the bottom is deep golden and crispy, carefully slide a fish spatula underneath and flip the fish in one smooth motion. Cook the second side for another 4-5 minutes until the fish is opaque throughout when you flake the thickest part with a fork.

7. 7

   While the fish cooks, pour the reserved 2 tablespoons of neutral oil into a small saucepan set over medium heat. When the oil shimmers, add 1 tablespoon of Sichuan peppercorns and 8 dried red chilies. Toast for 30-45 seconds, stirring constantly, until fragrant — you'll smell an aromatic, tingling heat. This toasting releases the numbing and floral notes.

8. 8

   Add 6 whole unpeeled garlic cloves to the hot oil. Stir gently for 2 minutes until the garlic becomes fragrant and the skin begins to lighten slightly — don't let it brown, or it will taste bitter.

9. 9

   Add the 3 tablespoons of ginger slices and stir for 30 seconds until fragrant. Then pour in the reserved soy-vinegar sauce. The pan will bubble and steam — this is normal. Simmer for 1 minute, then taste and adjust seasoning if needed (add more soy for saltiness, more vinegar for tang, more sugar for balance).

10. 10

    Transfer the cooked fish to a serving plate, skin side up. The fish should still be steaming slightly. Carefully pour the entire contents of the sauce pan — garlic, chilies, ginger, and all the liquid — directly over the fish. The residual heat will continue cooking and infusing the flesh.

11. 11

    Scatter 3 sliced scallions and 0.25 cup of fresh cilantro leaves over the top. Serve immediately with jasmine rice or steamed rice on the side to balance the spice. Warn diners about the whole garlic cloves and dried chilies — they are delicious but can be unexpectedly potent if bitten into whole.

Tools you’ll need

• paper towels
• sharp knife
• small bowl
• large grill pan or 14-inch cast iron skillet
• fish spatula
• small saucepan
• wooden spoon
• serving plate

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