Ma La Kao Yu (麻辣烤鱼) is an eye-catching Sichuan Spicy dish sit on a gas fire burner; delicious grilled fish covered by vegetables and heavily taste spices served in a large simmer tray.
Two fresh whole walleyes
*Of course, you could used other fresh catches.
INGREDIENTS FOR MARINATE FISH
2-3 tbsp cooking wine
1 tsp cumin powder
1 tsp salt
1/4 cup chopped garlic
1/4 cup sliced ginger
quail eggs, carrot, oyster mushroom, celery, shrimps, pepper, seaweeds, mussels
*You can always find substitutes left in your fridge, or just pick some ingredients you like.
5-10 thai chili, minced
3 spring onions, chopped
8-12 tbsp vegetable oil
1/2 head of garlic, minced
1-2 tsp szechuan peppercorns
3-5 slices ginger
10-20 dried chilis, minced
3-5 tbsp seasoned soy sauce
3 tbsp spicy bean paste
2 tsp roasted sesame seeds
half onion, chopped
Marinate the fishes for 15-20 mins in fridge.
While waiting, prepare (wash/peel/cut...) the substitutable ingredients.
Add 4-5tbsp vegetable oil in the grill pan.
Grill the walleyes until slightly golden brown on both sides. Set aside in the simmer tray that you will serve.
Place vegetables and seafood nicely surround the fish.
Boil 2-4 cups water.
Heat the wok with the remaining vegetable oil over medium or high heat.
Stir-fried all seasoning spices except sesame seeds and spring onions.
When the onion turns to translucent, pour the sauce on the fish. Then, pour the boiled water.
Place the simmer tray on the gas burner, turn it on over low to medium heat.
Garnish with sesame seeds and green onions.
Enjoy your fish.