Roasted Fish

Ingredients

• 3 lb grass carp, cleaned and gutted
• 0.5 root spring onion
• 20 ml cooking oil
• 10-15 ml rice wine
• 5-10 g salt
• 5-10 g white pepper powder
• 1 small piece cinnamon bark
• 2 star anise
• 8 garlic cloves
• 2 bay leaves
• 1 small handful Sichuan peppercorns
• 10 dried chilli segments
• 4 lantern peppers
• 2 roots celery segments
• 0.5 onion
• 1 sheet dried tofu sheets
• mung bean sprouts
• 0.5 packet hot pot base
• 15-20 g bean paste
• 5 g white sugar
• 5 ml soy sauce
• roasted peanuts
• white sesame seeds
• fresh coriander

Method

Butterfly the grass carp along the backbone and score the flesh on both sides without breaching the belly skin — this prevents the fish from curling during cooking and allows heat to penetrate evenly. Scrub away the protective slime layer under running water or with a soft brush; this mucus layer inhibits browning and traps steam. Marinate the fish for 20 minutes in rice wine, white pepper and salt — the alcohol denatures surface proteins whilst salt seasons deep into the flesh, both essential for pan-frying without sticking.

Roast skin-side down on an oiled tray at 200°C until the skin crisps (8–10 minutes) and the flesh turns opaque at the thickest point near the backbone. The dry heat of an oven firms the exterior without poaching the interior, something a wok struggles to do evenly. If you lack an oven, heat oil in a wok until it shimmers, salt the cooking surface lightly to prevent adhesion, place the fish skin-side down and resist the urge to move it — leave it untouched for 6–7 minutes until the skin releases naturally and turns mahogany-brown. Flip once and fry the flesh side for 3–4 minutes. Transfer to a serving vessel.

Build a layered aromatic-infusion base: heat 20 ml oil in a wok until just smoking, then fry spring onion, garlic, star anise, bay leaves and cinnamon bark until the air smells of warm spice — roughly 2 minutes. Add the hot pot base and bean paste, stirring constantly for 1–2 minutes to emulsify the chilli oils into a slick, red liquid. This is the umami backbone of the dish. Season with sugar, salt and soy sauce, then pour in water to just cover the aromatics. Bring to a rolling simmer and add celery, blanched tofu strips and mung bean sprouts in sequence, each for 30 seconds. Lay onion slices over the broth, then settle the cooked fish on top.

Scatter Sichuan peppercorns, halved dried chillies and lantern peppers across the fish. Heat 20 ml fresh oil in a separate wok until the surface ripples with heat shimmer — this is the critical moment — then pour it directly over the chillies. The violent heat release coaxes every volatile compound from the spices in seconds, perfuming the entire dish. Finish with roasted peanuts, sesame seeds, coriander and spring onion greens. Simmer gently for 4–5 minutes, allowing the broth to marry with the fish's natural juices.