Cá Mú Nướng Muối Ớt Tứ Xuyên (Sichuan-Style Grilled Sea Bass with Chili Salt)
60% chuẩn vị · Vietnamese-Sichuan Fusion
A creative twist on the classic, incorporating the numbing spice of Sichuan peppercorns and the aromatic depth of Chinese five-spice powder into the chili salt marinade for a unique flavor 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
- Whole Sea Bass4 (about 1 lb each)
- Bird's Eye Chilies4
- Garlic3 cloves
- Lemongrass1 stalk
- Salt1.5 tbsp
- Sugar1 tsp
- Sichuan Peppercorns1 tsp
- Chinese Five-Spice Powder1/2 tsp
- Lime Juice2 tbsp
- Vegetable Oil2 tbsp
- Fresh Cilantrofor garnish
Các bước
- 1
Toast Sichuan peppercorns lightly and grind them.
- 2
Prepare the marinade: Finely mince chilies, garlic, and lemongrass. Combine in a bowl with salt, sugar, ground Sichuan peppercorns, Chinese five-spice powder, lime juice, and vegetable oil.
- 3
Clean and score the sea bass. Rub the Sichuan chili salt mixture generously all over and inside the fish.
- 4
Marinate for at least 40 minutes.
- 5
Preheat grill to medium-high heat.
- 6
Grill the sea bass for about 8-12 minutes per side, until cooked through and slightly charred.
- 7
Garnish with fresh cilantro and a few extra Sichuan peppercorns if desired. Serve hot.
