Chong Qing Grilled Fish – 重庆烤鱼

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 – 重庆烤鱼. 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! 🙂

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  • Servings: 4 pax

  • Time: 45 minutes

  • Skill: Easy


  1. 1 600g whole sea bass

  2. 1 pack mala soup base

  3. 1 litre water

  4. 4 slices ginger (1 inch)

  5. 4 stalks spring onion (green and white parts separated)

  6. 2 tbsp hua tiao wine

  7. Salt to taste

  8. 4 tbsp Chilli oil

  9. 1 cup dried red chillies (rehydrated)

  10. 15g sichuan peppercorns 

  11. 3 red chillies (big)

  12. 3 green chillies (big)

  13. 4 slices ginger (1 inch)

  14. 12 cloves garlic

  15. 1 yellow onion (sliced)

  16. 1 cup bean sprouts (convert to g) (big head)

  17. 1 (180g) lotus root (sliced)

  18. 150g Tofu sheets

  19. 100g Black fungus

  20. 500g Chinese cabbage


  1. Coriander garnish

  2. Fried peanut


  1. Preheat the oven to 250°C.

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

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

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

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

  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.

  7. Add mala soup base, mix well. Transfer to a wide tray that can fit the fish.

  8. Add 1 litre of water and mix well. Add salt and sugar to taste.

  9. Add the rest of the ingredients to a wide tray and bring to a boil.

  10. Place grilled fish over mala mixture.

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