Lychee Chong Qing Grilled Fish

Chinese
Chinese New Year
Fish
Mains

Easy Level:

Servings:

4-6 pax

Don’t knock it till you try it! This combo might just be our new favourite way of enjoying Mala. The numbing Mala with bright, sweetness from canned lychees are a match made in heaven.

Top with the star of the show, @kuhlbarra’s Barramundi Fillet and you’ll be in the good books for the new year! 

Designed to soak up all of the stew’s umami goodness, this tender fillet has already been deboned and descaled, ensuring ease not just in cooking but also in eating.

Ingredients

Adjust Servings
US / Metric
0.00
pieces
pieces
Kühlbarra Barramundi Fillet
0.00
pieces
pieces
Kühlbarra Barramundi Fillet
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
cup
cup
cooking oil
0.00
cup
cup
cooking oil
0.00
red onion
0.00
red onion
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
pieces
pieces
Dried Chilli
0.00
pieces
pieces
Dried Chilli
0.00
tbsp
tbsp
Sichuan peppercorn
0.00
tbsp
tbsp
Sichuan peppercorn
0.00
g
g
Hotpot soup base
0.00
g
g
Hotpot soup base
0.00
can
can
Lychee
0.00
can
can
Lychee
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Shimeji mushrooms
0.00
g
g
Shimeji mushrooms
0.00
g
g
Shiitake mushrooms (halved)
0.00
g
g
Shiitake mushrooms (halved)
0.00
g
g
Black fungus (rehydrated)
0.00
g
g
Black fungus (rehydrated)
0.00
g
g
Lotus root (sliced)
0.00
g
g
Lotus root (sliced)
0.00
Cabbage
0.00
Cabbage
0.00
g
g
Tofu sheets
0.00
g
g
Tofu sheets
0.00
g
g
Soybean sprouts
0.00
g
g
Soybean sprouts
0.00
g
g
Tofu
0.00
g
g
Tofu

Garnish

Spring onion
Spring onion
Coriander
Coriander
Fried peanuts
Fried peanuts

Steps

1

In a wide tray, add in 2 Kühlbarra Barramundi Fillet, season both sides with salt and spray oil. Grill in a 220°C oven for about 10-12 Minutes until skin is crispy.
In a wide tray, add in 2 Kühlbarra Barramundi Fillet, season both sides with salt and spray oil. Grill in a 220°C oven for about 10-12 Minutes until skin is crispy.
Mark as completed

2

In a wok pan over medium-high heat, add in ½ cup of cooking oil.
In a wok pan over medium-high heat, add in ½ cup of cooking oil.
Mark as completed

3

Add in garlic, ginger, dried chillies, Sichuan peppercorn and stir fry until fragrant.
Add in garlic, ginger, dried chillies, Sichuan peppercorn and stir fry until fragrant.
Mark as completed

4

Add in hotpot soup base and stir fry until soup base is melted.
Add in hotpot soup base and stir fry until soup base is melted.
Mark as completed

5

Add in lychee juice, salt, water and bring to boil.
Add in lychee juice, salt, water and bring to boil.
Mark as completed

6

Add in mushrooms, black fungus, lotus root, cabbage and cook for about 10 minutes.
Add in mushrooms, black fungus, lotus root, cabbage and cook for about 10 minutes.
Mark as completed

7

Remove grilled fish from pan, and sliced onions to the base of pan. Add in ¾ of the mala sauce. Add fish back on top and add rest of the sauce over fish.
Remove grilled fish from pan, and sliced onions to the base of pan. Add in ¾ of the mala sauce. Add fish back on top and add rest of the sauce over fish.
Mark as completed

8

Heat wide pan over fire and add in tofu sheets, soybean sprouts, tofu and sweet potato noodles.
Heat wide pan over fire and add in tofu sheets, soybean sprouts, tofu and sweet potato noodles.
Mark as completed

9

Bring to a boil and garnish with lychee, spring onion, coriander and fried peanuts.
Bring to a boil and garnish with lychee, spring onion, coriander and fried peanuts.
Mark as completed

10

Serve while boiling and enjoy hot. Cut the fire off after about 5-10 minutes.
Serve while boiling and enjoy hot. Cut the fire off after about 5-10 minutes.
Mark as completed

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