Chong Qing Grilled Fish

45 minutes


4 pax

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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Adjust Servings
1600g whole sea bass
1pack mala soup base
1litre water
4slices ginger (1 inch)
4stalks spring onion (green and white parts separated)
2tbsp hua tiao wine
Salt to taste
4tbsp Chilli oil
1cup dried red chillies (rehydrated)
15g sichuan peppercorns 
3red chillies (big)
3green chillies (big)
4slices ginger (1 inch)
12cloves garlic
1yellow onion (sliced)
1cup bean sprouts (convert to g) (big head)
1(180g) lotus root (sliced)
150g Tofu sheets
100g Black fungus
500g Chinese cabbage
Coriander garnish
Fried peanut



Preheat the oven to 250°C.
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Marinate fish with ginger, spring onion, hua tiao wine and salt for 15 minutes.
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Prepare the rest of the ingredients to add into the hot pot together with fish.
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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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Remove fish from the oven and drizzle with chilli oil again and cook in the oven at 180°C for another 8 minutes.
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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.
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Add mala soup base, mix well. Transfer to a wide tray that can fit the fish.
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Add 1 litre of water and mix well. Add salt and sugar to taste.
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Add the rest of the ingredients to a wide tray and bring to a boil.
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Place grilled fish over mala mixture.
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