Ingredients

  • Serves 4-6 people
  • 1 whole fish, around 800g-1kg (scaled and cleaned)

  • 2 thumbs of ginger

  • 5 spring onions

  • 2 large red chillies

  • 1 tbsp sichuan peppercorns

  • 2 tbsp la doubanjiang (spicy bean paste)

  • 1 tbsp light soy sauce

  • 1 tsp sugar

  • 1 tsp sesame oil

  • ⅓ cup vegetable oil

Mala Steamed Fish
Recipe Courtesy of
Sarah Huang Benjamin

Mala Steamed Fish

{{totalReview}}
A whole steamed fish is a classic element of a Chinese New Year feast, but I have a recipe that amps those traditional flavors up by adding a boost of spicy, tingly mala. An absolute treat for the senses, this Mala Steamed Fish can be prepared in under an hour for a fuss free meal that will delight the whole family.
  • Medium
  • 10 min
  • 18 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Medium
  • 2 steps
  • 10 Ingredients
  • 10 min
  • 18 min
  • 15 min

Instructions

  1. Make mala sauce

    • Cut 1 thumb of ginger into thick slices. Peel the other thumb of ginger, and finely julienne. Cut 2 spring onions into 5cm segments, and julienne the remaining 3. Slice the large red chillies on the diagonal.
    • Place the fish in a heatproof bowl, and stuff the thick slices of ginger and spring onion segments into its cavity.
    • Grind or pound the Sichuan peppercorns.
    • Mix the la doubanjiang, ½ teaspoon ground Sichuan pepper, light soy sauce, sugar, and sesame oil together.
    Make mala sauce


  2. Spread mala sauce on fish

    • Spread the sauce on the outside of the fish, making sure to get it on both sides.
    • Steam the fish over high heat for 15 minutes. When it’s almost done, heat the vegetable oil up over high heat until it’s smoking.
    Spread mala sauce on fish


Plate and Serve!

Before serving the fish, spread the julienned ginger, spring onion and sliced red chilli on top. Scatter ¼ teaspoon of ground Sichuan pepper on top, then carefully pour the hot oil over, allowing the aromatics to sizzle. Serve immediately

Plate and Serve!
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    Ingredients
    • Serves 4-6 people
    • 1 whole fish, around 800g-1kg (scaled and cleaned)

    • 2 thumbs of ginger

    • 5 spring onions

    • 2 large red chillies

    • 1 tbsp sichuan peppercorns

    • 2 tbsp la doubanjiang (spicy bean paste)

    • 1 tbsp light soy sauce

    • 1 tsp sugar

    • 1 tsp sesame oil

    • ⅓ cup vegetable oil

    Nutrition
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