Cá Chim Nướng Muối Ớt Tứ Xuyên (Sichuan-Inspired Grilled Threadfin Fish with Chili Salt)
60% chuẩn vị · Vietnamese-Chinese Fusion
A creative twist on the traditional Vietnamese dish, incorporating the bold flavors of Sichuan cuisine. This version adds Sichuan peppercorns and chili bean paste for a numbing, spicy, and deeply savory profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Threadfin fish (Cá chim)4 whole fish (about 300-400g each)
- Lemongrass2 stalks, finely minced
- Garlic4 cloves, minced
- Ginger1 inch piece, minced
- Sichuan chilies3-5, dried and crushed (or fresh red chilies)
- Sichuan peppercorns1 teaspoon, toasted and ground
- Chili bean paste (Doubanjiang)1 tablespoon
- Salt1 tablespoon
- Soy sauce1 tablespoon
- Shaoxing wine1 tablespoon
- Vegetable oil3 tablespoons
- Scallions2, chopped for garnish
- Cilantrofor garnish
Các bước
- 1
Clean and score the threadfin fish.
- 2
In a bowl, combine minced lemongrass, garlic, ginger, crushed Sichuan chilies, ground Sichuan peppercorns, chili bean paste, salt, soy sauce, Shaoxing wine, and vegetable oil.
- 3
Marinate the fish with the Sichuan-inspired mixture for at least 30 minutes.
- 4
Preheat grill to medium-high heat.
- 5
Grill the fish for 8-12 minutes per side, until cooked through and the marinade is slightly caramelized.
- 6
Garnish with chopped scallions and fresh cilantro before serving.
