Tong Ting Kawi, or Spicy Sichuan Grilled Fish, is a fiery culinary masterpiece that will tantalize your taste buds and leave you craving more. This iconic Sichuan dish combines the delicate sweetness of fresh fish with a complex blend of vibrant spices, creating a symphony of flavors that's both exhilarating and addictive. The key lies in the perfect balance of Sichuan peppercorns, chili oil, garlic, and ginger, which work together to produce a numbing yet intensely satisfying heat. Forget bland fish dinners – this recipe promises an unforgettable culinary adventure.
Prepare yourself for an explosion of flavor with our comprehensive step-by-step guide to creating authentic Tong Ting Kawi at home. We'll walk you through each stage, from marinating the fish to mastering the complex chili oil sauce, ensuring even novice cooks can achieve restaurant-quality results. Get ready to experience the true essence of Sichuan cuisine – a delicious journey awaits!
Tools Needed
- Knife
- Baking paper
- Pan
- Oven
- Casserole
Ingredients
- Sea bass (or snapper): 400 grams
- Salt: 1 teaspoon
- Soy sauce: 1/4 - 1/2 teaspoon
- Oil
- Chili flakes/powder (La Jiao Min): 1/2 tablespoon
- Young ginger: 20 grams
- Garlic: 5 cloves
- Sichuan peppercorn: 2 tablespoons
- Dried chili (hydrated & cut): 15
- Xiang La Tian (or Laukar Ma): 2 tablespoons
- Water: 1.2 liters
- Chicken stock cube: 1
- Sugar: 1 teaspoon
- Potatoes (medium): 2
- Enoki mushroom: 300 grams
- Soya bean sprouts (blanched)
- Sweet potato vermicelli (pre-soaked): 50 grams
Step-by-Step Instructions
Step 1. Prepare the Fish and Marinade
- Butterfly the fish by scoring a cut along the bone, then carefully slice through the flesh until you reach the bones. Crack the ribcage to cut through completely.
- Clean any blood, sprinkle with salt, rub in the salt, soy sauce, chili flakes, and oil. Let it sit for 20 minutes.
Step 2. Make the Spicy Sichuan Sauce
- Heat oil, fry chopped ginger until fragrant, add garlic, Sichuan peppercorn, dried chili, and Xiang La Tian. Fry until the oil turns red. Add water, chicken stock cube, and sugar. Simmer for 10 minutes.
Step 3. Bake and Assemble the Dish
- Bake at 200 degrees Celsius for 20 minutes.
- In a casserole, layer sliced potatoes, enoki mushrooms, soya bean sprouts, sweet potato vermicelli, and the baked fish. Pour the sauce over everything.
Step 4. Simmer and Serve
- Bring the casserole to a boil, then simmer for 5-8 minutes.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Ask your fishmonger to butterfly the fish for you if you prefer.
- Use any type of fish you like.
- Add more chili if you prefer a spicier dish.
- Replace Xiang La Tian with Laukar Ma if needed.
- Open your windows while cooking due to the spiciness.
- You can add other ingredients like bok choy or tofu to the dish.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish for Tong Ting Kawi?
Yes, firm, white-fleshed fish like cod, snapper, or catfish work well. Avoid overly delicate fish that might fall apart during grilling.
2. How do I adjust the spiciness of the dish?
Control the spiciness by adjusting the amount of chili oil and Sichuan peppercorns. Start with less and add more to your taste preference.
With its vibrant flavors and satisfying textures, your homemade Tong Ting Kawi is sure to impress. This recipe offers a delicious and authentic taste of Sichuan cuisine, easily achievable even for home cooks. Now, go forth and enjoy the fiery rewards of your culinary adventure!