From omnivorescookbook.com

Chinese Spicy Roast Fish

4 servings · 20 min prep · 30 min cook

Ingredients

For the fish

• 2 whole sea bass (400 grams / 14 ounces each)
• olive oil (to coat the fish)
• 1 teaspoon chili pepper flakes
• 1 teaspoon cumin powder
• 1 thumb ginger (half sliced, half minced)
• 1 medium onion (sliced)
• 1 teaspoon salt

For the sauce and vegetables

• 2 tablespoons spicy fermented bean paste
• 1 tablespoon fermented black bean sauce
• Sichuan pickled pepper
• 2 tablespoons peanut 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
• 1 teaspoon sugar
• cilantro (for garnish, optional)

Steps

1. Wash all the vegetables and chop the 1 medium onion and 1 thumb ginger.
2. Preheat oven to 220 degrees C (430 F). Line a baking tray with a sheet of parchment and spray a thin layer of olive 2 tablespoons oil on top.
3. Mix 1 teaspoon chili pepper flakes and 1 teaspoon cumin powder in a small bowl.
4. Spread half of the 1 medium onion slices on the baking tray.
5. Dry the fish thoroughly with a paper towel. Place the fish on top of the 1 medium onion. Grind 1 teaspoon salt and sprinkle half the 10-20 chili and 1 teaspoon cumin mixture evenly over the fish. Spray a thin layer of 2 tablespoons oil on top. Flip the fish and season the other side in the same manner, spray with oil. Stuff 1 thumb ginger slices and a few slices of onion in the cavity of the fish.
6. Bake on the middle rack until fish is cooked through, about 20 minutes (or longer time if you use a larger fish). You should be able to easily separate the flesh from the bone with a fork, and the internal temperature of the fish should be 62 degrees C (145 F).

   20 min

7. While the fish is baking, chop the rest of the vegetables. Place 1 cup lotus root, 1 cup bamboo shoots, and 2 cups mushrooms on a plate. Mix 1 teaspoon chili 2 tablespoons bean paste, 1 tablespoon black chili paste and 2 teaspoons Sichuan pickled peppers in a small bowl. Add dried chili pepper and 4 tablespoons chicken broth separately in two small bowls. Place the veggies, mixed sauce, peppercorns, dried chili pepper, chicken broth, 1 teaspoon salt and 1 teaspoon sugar on the kitchen counter, near the wok.
8. Heat the wok over medium high heat and add 2 tablespoons oil. When the oil is warm, add 2 teaspoons peppercorns. Stir until fragrant and the peppercorns turn dark brown, 30 seconds to 1 minute. Turn to lowest heat. Use a ladle to scoop out the peppercorns and discard them.

   1 min

9. Turn to medium high heat. Add the remainder of the minced 1 thumb ginger and 5 cloves garlic and stir a few times until fragrant. Add the rest of the 1 medium onion. Stir until the onion turns translucent, about 1 minute.

   1 min

10. Add the mixed sauce and stir immediately to coat 1 medium onion with sauce evenly, 30 seconds.
11. Add 10-20 chili pepper, stir a few times to mix.
12. Add 1 cup lotus root, 1 cup bamboo shoots, and mushrooms. Stir continuously for 1 to 2 minutes. Add 4 tablespoons chicken broth and 1 teaspoon sugar. Continue to stir until the seasonings are mixed evenly and the veggies are cooked through. Turn to lowest heat and taste the veggies. Add more 1 teaspoon salt to adjust seasoning if necessary.

    2 min

13. Transfer the baked fish to a big plate. Pour the veggies and sauce over top of the fish. Garnish with cilantro.
14. Serve immediately with steamed rice.

Nutrition

Per serving

kcal

410

protein

40.8 g

carbs

46.1 g

fat

8.6 g

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