Chongqing-style Spicy Fish
Chongqing-style Spicy Fish is a popular dish from the southwestern Chinese city of Chongqing, known for its bold and spicy flavors. The dish typically features tender fish filets cooked in a pungent sauce made from chili, Sichuan peppercorns, ginger, garlic, and other spices. The fish is often served in a hot pot with a mound of fiery red chili peppers and other colorful vegetables such as sliced potatoes, green beans, and lotus root. The intense heat and fragrant aromas of this dish make it a must-try for anyone who loves spicy foods.
Ingredients
- 1 lb white fish fillet, cut into bite-size pieces
- 3 tbsp Sichuan peppercorns
- 1/2 cup vegetable oil
- 3 tbsp doubanjiang (broad bean paste)
- 1 tbsp ginger, finely minced
- 1 tbsp garlic, finely minced
- 2 tsp Chinese five-spice powder
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/2 cup water
- 5-6 dried chili peppers
- 3-4 green onions, cut into 2-inch pieces
About the recipe
Cook Time: 30-35 minutes
Portions: 4-6 servings
Difficulty: Medium