Chinese Spicy Roast Fish (重庆烤鱼)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (3)

Chinese Spicy Roast Fish (重庆烤鱼)

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 83%
CARBS 19G19% OF CAL
5G FIBER1G ADDED5G INTRINSIC8G OTHER6G TOTAL SUGAR
FAT 18G40% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Whole sea bass roasted until moist inside with a crispy exterior, served with spicy Sichuan vegetables in black bean and chili sauce. A showstopping dish that's both visually striking and deeply flavorful.

mainchinesefishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 whole sea bass (400 grams / 14 ounces each (*see footnote))
  • olive oil (to coat the fish)
  • 1 teaspoon chili pepper flakes ((or powder))
  • 1 teaspoon cumin powder
  • 1 thumb ginger (, half sliced, half minced)
  • 1 medium size onion (, sliced)
  • 1 teaspoon salt
  • 2 tablespoons spicy fermented bean paste (dou ban jiang)
  • 1 tablespoon fermented black bean sauce (dou chi jiang)
  • Sichuan pickled pepper (pao jiao) (or Cajun pickled pepper)
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 2 teaspoons Sichuan peppercorn
  • 5 cloves garlic (, halved)
  • 10 - 20 chili pepper (, dried)
  • 1 cup lotus root (, sliced)
  • 1 cup bamboo shoot (, sliced)
  • 2 cups shiitake mushroom (, sliced)
  • 4 tablespoons chicken broth ((or water))
  • 1 teaspoon sugar
  • cilantro for garnish ((Optional))
PREP
20M
SODIUM
1301MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.