Spicy Grilled Fish

Ingredients

• 1whole fresh fish
• 10shiitake mushrooms
• 2–3fresh chillies, sliced
• 1onion, sliced
• 1 handfulcoriander
• 1 teaspoonground cumin
• 1 teaspoonfive-spice powder
• 1 teaspoonchilli powder
• 1 tablespoondoubanjiang (chilli bean paste)
• 1 teaspoonSichuan peppercorns
• 2 clovesgarlic, sliced
• 1 sectionginger, sliced
• 1 tablespoonshallot sections
• 2 teaspoonssalt
• Amount not specifiedcooking oil

Instructions

1. 1

   Prepare the fish

   Clean the fish and make several cuts on both sides. Sprinkle salt over it so the seasoning can reach the flesh.

2. 2

   Wash the vegetables

   Wash the listed vegetables. Place them in a large container, add salt and mix thoroughly.

3. 3

   Slice the vegetables

   Slice the fresh chillies and onion, then slice the shiitake mushrooms.

4. 4

   Fry the aromatics

   Heat cooking oil in a pan. Add the garlic, shallots and ginger and stir-fry until fragrant, then add the doubanjiang and Sichuan peppercorns. Stir-fry until the oil turns red, then turn off the heat and set the pan aside.

5. 5

   Arrange the dish

   Place the cleaned fish in the centre of an ovenproof dish and arrange the vegetables around it.

6. 6

   Marinate the fish

   Pour the sauce from the pan over both sides of the fish. Leave it to marinate for about 1 hour.

7. 7

   Add the spices

   Sprinkle the five-spice powder and ground cumin over the fish.

8. 8

   Roast the fish

   Preheat the oven to 220°C and bake the dish for 30 minutes.

9. 9

   Finish with coriander

   Take the dish out of the oven and scatter coriander over the top for a fresh aroma.

What is spicy grilled fish?

This is a whole fish cooked with a punchy, chilli-rich sauce and vegetables. It draws on Sichuan flavours, particularly doubanjiang and the citrusy, tingling character of Sichuan peppercorns.

Here, the fish is roasted in an ovenproof dish rather than cooked over a grill. The aromatics are fried first, which helps release their flavour into the oil before it is poured over the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 37g protein, 8g carbs, 3g fat.

The fish provides most of the protein, while the onion, mushrooms and other vegetables contribute some of the carbohydrates. The cooking oil and doubanjiang contribute most of the fat, though the supplied nutrition per serving reports 3 g of fat. Serve with a generous portion of vegetables or rice according to your appetite and the balance you want on the plate.

Choosing the fish and vegetables

Fish: Use a whole fresh fish that fits comfortably in your ovenproof dish. The recipe does not specify a variety or weight, so cooking time can vary with the fish's size and thickness.

Vegetables: Shiitake mushrooms, onion and fresh chillies cook alongside the fish and take on some of the savoury, spicy sauce. Slice them so they are easy to arrange around the fish.

Build flavour in the pan

Aromatics: Stir-fry the garlic, shallots and ginger in oil until fragrant, keeping them moving so they do not scorch. Add the doubanjiang and Sichuan peppercorns and cook until the oil turns red, as described in the method.

Seasoning: The recipe uses salt on the fish and in the vegetable mixture, then adds cumin and five-spice before roasting. Doubanjiang can also be salty, so taste the sauce if possible before adding extra salt.

Marinate before roasting

Marinating: Give the fish about 1 hour in the sauce, as the recipe directs. Spoon or spread the sauce over both sides and into the cuts so the seasoning is distributed.

Oven dish: Keep the fish in the centre with the vegetables around it. This arrangement lets everything cook together and makes the dish straightforward to serve.

Check for doneness

Timing: Roast at 220°C for 30 minutes, following the recipe. As whole fish vary in size, check the flesh at the thickest part before serving.

Texture: The flesh should be opaque and separate easily from the bone. If it is still translucent or resists flaking, return it to the oven and check again shortly afterwards.

Serving ideas

Rice: Serve with steamed rice to catch the chilli-and-garlic sauce. Plain rice also gives a mild contrast to the doubanjiang and spices.

Fresh sides: A crisp, simply dressed vegetable side can balance the rich, savoury flavours. Put the fish and vegetables on the table in the ovenproof dish for sharing.

Recipe notes & tips

• Make sure the fish is cleaned well and pat it dry before seasoning.
• Cut several even slashes on each side so the sauce can reach the flesh.
• Stir the aromatics continuously and lower the heat if they start to brown too quickly.
• Arrange the fish and vegetables in a dish large enough to keep them in a single layer.
• Check the thickest part of the fish for doneness, as the cooking time depends on its size.

Variations

• Adjust the heat: Use fewer fresh chillies for a milder result.
• Choose another mushroom: Substitute another fresh mushroom if shiitake is unavailable.
• Add greens: Arrange leafy vegetables around the fish, allowing for their shorter cooking time.
• Change the fish: Use another whole fish of a similar size and check it carefully for doneness.
• Serve with rice: Add steamed rice alongside to make the spicy sauce easy to enjoy.

Common mistakes to avoid

• Uneven cuts: Make several similar slashes on both sides so the seasoning reaches the fish consistently.
• Scorched aromatics: Keep the garlic, shallots and ginger moving in the pan and take them off the heat once fragrant.
• Crowded oven dish: Use a dish with room for the fish and vegetables to sit around it rather than pile up.
• Guessing doneness by time alone: Check the thickest part because whole fish differ in size.
• Over-salting: Remember that doubanjiang is already salty and season the vegetables and fish with care.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 2 days. Reheat until steaming hot throughout, taking care not to overcook the fish.

Frequently asked questions