A fiery favourite from Sichuan, this fish in chilli sauce delivers tender fillets bathed in a bold, tongue-tingling broth—layered with dried chillies, numbing peppercorns, and aromatic spices for a dish that hits every flavour note with serious heat.
PREPARATION
15 minutes plus 20 minutes soaking time
SERVES
4
COOKING
25 minutes
Ingredients
3 dried black mushrooms
1 dried black fungus
1 (800g) carp, cleaned and rinsed
1 teaspoon salt, plus extra to taste
1 tablespoon cornflour
4¼ cups (1 litre) vegetable oil
2 cloves garlic, chopped
2 teaspoons grated ginger
150g minced pork
1 tablespoon rice wine
10 pickled red chillies, chopped
2 tablespoons pixian chili bean paste, chopped
1 tablespoon light soy sauce
2 teaspoons granulated sugar
½–1 tablespoon black or balsamic vinegar
½ teaspoon ground white pepper, plus extra to taste 4 spring onions, chopped
1 red chilli, sliced, to garnish (optional)
1 teaspoon sesame oil
Directions
Put the mushrooms and black fungus in 2 separate bowls and soak in cold water for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Dice, then set aside. Tear the black fungus into small pieces.
Meanwhile, use a sharp knife to make 5-6 slashes on each side of the fish. Pat the fish dry using paper towels and sprinkle with the salt. Marinate for 10 minutes. Lightly dredge both sides of the fish with cornflour.
Heat the 4¼ cups (1 litre) oil in a wok or large frying pan to 180°C, or until a cube of bread browns in 30 seconds. Add the fish and deep-fry for 4-5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the fish from the oil and drain on paper towels.
Add the garlic and ginger to the remaining oil in the wok, add pork, and stir-fry over medium heat for 1 minute until fragrant. Sprinkle in the wine, then stir in the pickled chillies, chilli bean paste, mushrooms, fungus, soy sauce, and sugar. Add 1½ cups (350ml) boiling water and bring to a boil. Add the fish, reduce to medium heat, cover, and simmer for about 5 minutes until cooked through. Flip over and cook for another 5 minutes until cooked through. Transfer the fish to a serving plate.
Bring the sauce in the wok to a boil. Simmer over medium heat, uncovered, for 2-3 minutes until the sauce has reduced. Finally, stir in the vinegar, white pepper, spring onions, and sesame oil. Pour the sauce over the fish, garnish with spring onions and red chilli, if using.
Recipes from China: The Cookbook
by Kei Lum Chan and Diora Fong Chan, published by Phaidon, phaidon.com. $80.
