If you haven’t tasted food cooked with Si Chuan spices, you gotta try it! The Ma la hype in Singapore is literally insane! Ma la hot pot, Stir Fry Ma la, Ma la chips, Ma la shaker fries from Mc Donalds and of course Chong Qing Ma la Grilled Fish! Got to admit, in Singapore, we really love a little spice in our lives from time to time.
As all homecooks know that eating fish outside is always very expensive as compared to cooking it at home! Here is a recipe that everybody can whip up easily at the convenience of your own home, Chong Qing Grilled Fish – ????. It is made even easier with the range of quality premade Ma la sauces easily found in the supermarket.
Enjoy this plate of fiery fish this CNY and hope you have a HUAT HUAT year! From The Meatmen, wishing everybody an Advanced Happy Chinese New Year! 🙂

Ingredients

Adjust Servings

US / Metric

0.00

600g

whole sea bass

0.00

600g

whole sea bass

0.00

pack

mala soup base

0.00

pack

mala soup base

0.00

litre

water

0.00

litre

water

0.00

slices

ginger (1 inch)

0.00

slices

ginger (1 inch)

0.00

stalks

spring onion (green and white parts separated)

0.00

stalks

spring onion (green and white parts separated)

0.00

tbsp

hua tiao wine

0.00

tbsp

hua tiao wine

Salt to taste

0.00

tbsp

Chilli oil

0.00

tbsp

Chilli oil

0.00

cup

dried red chillies (rehydrated)

0.00

cup

dried red chillies (rehydrated)

0.00

sichuan peppercorns

0.00

sichuan peppercorns

0.00

red

chillies (big)

0.00

red

chillies (big)

0.00

slices

ginger (1 inch)

0.00

slices

ginger (1 inch)

0.00

cloves

garlic

0.00

cloves

garlic

0.00

yellow

onion (sliced)

0.00

yellow

onion (sliced)

0.00

cup

bean sprouts (convert to g) (big head)

0.00

cup

bean sprouts (convert to g) (big head)

0.00

(180g)

lotus root (sliced)

0.00

(180g)

lotus root (sliced)

0.00

Tofu sheets

0.00

Tofu sheets

0.00

Black fungus

0.00

Black fungus

0.00

Chinese cabbage

0.00

Chinese cabbage

Steps

1

Preheat the oven to 250°C.

Mark as completed

2

Marinate fish with ginger, spring onion, hua tiao wine and salt for 15 minutes.

Mark as completed

3

Prepare the rest of the ingredients to add into the hot pot together with fish.

Mark as completed

4

After 15 minutes drizzle fish with chilli oil and remove aromatics. Grill fish in the oven for about 8 minutes depending on size.

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5

Remove fish from the oven and drizzle with chilli oil again and cook in the oven at 180°C for another 8 minutes.

Mark as completed

6

Add 2 tbsp of oil into a wok, add dried chillies and sichuan peppercorns. Stir fry until fragrant. Add green and red chillies, white part of spring onions, garlic and ginger. Continue to stir fry.

Mark as completed