Spicy Roasted Fish

March 17, 2025 38 Minutes Advanced

Nutritional Information

650 kcal
Calories
42g
Protein
48g
Carbohydrates
32g
Fat
Recipe Hot Dishes
Spicy Roasted Fish

This Spicy Roasted Fish with Bubble Pepper Sauce is a bold and flavorful dish that combines tender, oven-roasted fish with a fiery, aromatic sauce. Marinated in salt and cooking wine, the fish is roasted until crispy, then brushed with Sichuan pepper oil and spices for an extra kick. The star of the dish is the bubble pepper sauce—a sizzling blend of bubble peppers, garlic, ginger, and celery simmered in a savory broth with soy sauce and sugar. Served on a bed of crispy lotus root, potatoes, and enoki mushrooms, each bite delivers a perfect balance of heat and umami. Topped with peanuts, sesame seeds, and fresh herbs, this dish is a feast for the senses. Whether you love spicy food or crave a restaurant-quality meal at home, this recipe is a must-try for its explosive flavors and satisfying crunch. Perfect for impressing guests or enjoying a hearty dinner!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Clean the fish, remove the internal organs, and cut it into two halves. Make a few cuts on the belly of the fish. Rub salt and cooking wine on both sides of the fish. Marinate for 20 minutes.
Step 1
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Step 2
Prepare the ingredients while the fish is marinating. Wash and chop the ingredients, including bubble pepper, ginger, scallions, garlic, celery, onions, lotus root slices, and potato slices. Make sure to cut off the stems of the enoki mushrooms and discard them, as they contain toxins.
Step 2
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Step 3
Put the marinated fish in the oven without adding any seasonings. Set the temperature to 220 degrees Celsius, with upper and lower heat, and roast for 10 minutes.
Step 3
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Step 4
While the fish is roasting, blanch the lotus root slices, potato slices, and enoki mushrooms in boiling water until they are cooked. Alternatively, you can stir-fry them.
Step 4
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Step 5
After 10 minutes, the fish should be roasted and oily. Remove it from the oven and sprinkle with chili powder, black pepper, and cumin powder. Brush a layer of Sichuan pepper oil on the fish and put it back in the oven for another 15-20 minutes. If you prefer the fish to be drier, roast it for 20 minutes; if you prefer it to be more tender, roast it for 15 minutes.
Step 5
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Step 6
While the fish is roasting, start making the bubble pepper sauce. Heat oil in a pan until it is 70% hot, then add bubble peppers and pointed peppers. Add scallions, ginger, and garlic, followed by celery.
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Step 7
Pour in half a bowl of cooking wine to remove the fishy smell and add freshness. Add monosodium glutamate, salt, soy sauce, chicken broth, and a spoonful of sugar. Simmer for 3 minutes.
Step 7
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Step 8
Arrange a layer of onions at the bottom of a plate, followed by a layer of potato slices, lotus root slices, and enoki mushrooms. Set aside.
Step 8
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Step 9
The fish should be roasted and fragrant by now. Remove it from the oven and place it on the prepared plate.
Step 9
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Step 10
Sprinkle peanuts and celery leaves on top of the fish, then pour the bubble pepper sauce over it.
Step 10
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Step 11
Finally, sprinkle a few sesame seeds on top, and the dish is complete.

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