Spicy Hot Fish

Spicy Hot Fish

　　Spicy hot fish chunks are a modern-style Shandong fish dish where pieces of fish are deep-fried until thoroughly cooked, then seasoned with chili peppers, Sichuan peppercorns, and other spices. The flavor of spicy hot fish chunks is primarily spicy, balanced with a suitable numbing taste, making it a uniquely distinctive side dish.

　　Spicy hot fish chunks have distinct characteristics: numbing with a spicy edge, and the fish meat is dry and flavorful. Every time this dish shows up on the dining table, I can’t help but eat a little more rice. As long as the cooking method is correct and the seasonings are well-balanced, we can make authentic and delicious spicy hot fish chunks at home.

　　The process of making spicy hot fish chunks is full of fun, with the dry and savory seasonings being tempting even during preparation. I often get so hungry while cooking this dish. So, how exactly should we make such delicious spicy hot fish chunks? Come and take a look.

　　Homemade Method for Spicy Hot Fish Chunks:

　　[Main Ingredient] One grass carp (about 1000 grams).

　　[Side Ingredients] 30 grams cilantro, 20 grams scallions, 15 grams ginger, 25 grams roasted peanuts.

　　[Seasonings] 3 grams salt, 10 grams sugar, 5 grams MSG, 25 grams cooking wine, 10 grams soy sauce, 10 grams vinegar, 1000 grams fresh broth, 10 grams Sichuan peppercorn oil, 10 grams chili oil, 10 grams sesame oil.

　　[Preparation Steps]

　　1. Remove the head, tail, scales, and innards of the grass carp, then cut it open along the spine and chop into large chunks for later use.

　　2. Finely chop the scallions and ginger, and crush the roasted peanuts into small bits for later use.

　　3. Select and wash the cilantro (mainly using the leaves).

　　4. Heat oil in a wok to 70% heat, then deep-fry the fish chunks until golden brown and set aside.

　　5. Add base oil to the wok, heat to 60% and stir-fry chopped scallions and ginger until fragrant, then add soy sauce and cooking wine.

　　6. Pour in the fresh broth, add salt and sugar to season, then add the fish chunks. Boil over high heat until the fish is fully flavored, remove and let cool.

　　7. In a large bowl, mix the Sichuan peppercorn oil, chili oil, sesame oil, and crushed peanuts evenly.

　　8. Combine the fish chunks with the seasoning mixture, plate them, and garnish with cilantro.

　　[PS]

　　1. To ensure better flavor penetration during later cooking, the fish chunks should be deep-fried more thoroughly in the initial step.

　　2. The amount of seasonings can be adjusted according to personal preference—just keep the flavor profile spicy, savory, and slightly sweet.

　　3. Don’t discard the head and tail of the grass carp that were removed—they’re great for making fish soup.