长沙夜市香辣烤鱼
A vibrant dish inspired by the bustling night markets of Changsha, featuring a whole fish grilled over charcoal and topped with a fiery, aromatic chili sauce. Served on a sizzling platter with fresh herbs and vegetables, it captures the lively spirit of a summer evening in Hunan.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
2 人份 servings
总时长 Total
50 分钟 min
whole fish (e.g., sea bass or tilapia), cleaned and scaled
butterflied
salt
for seasoning fish
ground white pepper
cooking oil
for brushing fish
doubanjiang (fermented broad bean paste)
or chili bean paste
soy sauce
Shaoxing wine
or dry sherry
sugar
chicken stock
or water
garlic, minced
ginger, minced
scallions, chopped
white parts for sauce, green parts for garnish
fresh red chilies, sliced
or dried chilies
onion, sliced
mixed vegetables (e.g., bell peppers, carrots, celery)
cut into bite-sized pieces
fresh cilantro leaves
for garnish
lime or lemon, cut into wedges
for serving
Preheat grill or oven to 400°F (200°C). Pat the fish dry with paper towels. Make diagonal cuts on both sides. Rub with salt and white pepper, then brush with oil.
Grill the fish for about 8-10 minutes per side, or until cooked through and charred. Alternatively, bake for 20-25 minutes. Set aside.
In a small bowl, mix doubanjiang, soy sauce, Shaoxing wine, and sugar. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and white parts of scallions. Stir-fry until fragrant, about 30 seconds.
Add the doubanjiang mixture and stir-fry for 1 minute. Pour in chicken stock and bring to a simmer.
Add onion, mixed vegetables, and red chilies. Cook until vegetables are tender-crisp, about 3-5 minutes. Adjust seasoning if needed.
Place the grilled fish on a serving platter. Spoon the vegetable sauce over the fish. Garnish with green scallions and cilantro. Serve with lime wedges on the side.
Cooking Tips