Wanzhou Grilled Fish is a popular and mouthwatering specialty in Chongqing. Originating from Wanzhou district, it has now spread far and wide, captivating food lovers with its unique flavor.
The fish used for this dish is usually grass carp or carp, which are known for their tender and meaty texture. First, the fish is cleaned and marinated with a blend of seasonings such as salt, pepper, cooking wine, and a secret mix of spices. This marination not only removes the fishy smell but also infuses it with rich flavors.
Then, the marinated fish is placed on a grill. Skilled cooks carefully control the heat, grilling the fish until its skin turns crispy and golden – brown, while the inside remains moist and tender. The grilling process gives the fish a distinct smoky aroma.
What truly makes Wanzhou Grilled Fish special is the sauce. A generous amount of red chili peppers are stir – fried in oil until they release their spicy essence. Along with this, various seasonings like fermented soybean paste, sugar, and garlic are added to create a thick, spicy, and savory sauce. The grilled fish is then placed in a special pan, and the sauce is poured over it. The fish is further cooked in the pan with the sauce, allowing it to soak up all the delicious flavors.
To add more variety, a selection of fresh vegetables such as bean sprouts, potatoes, and cucumbers are added to the pan. These vegetables not only absorb the flavors of the sauce but also bring a refreshing crunch and a touch of freshness to the dish.
When the Wanzhou Grilled Fish is served, the rich aroma immediately fills the air. The fish looks appealing with its crispy skin and the vibrant red of the sauce. Taking a bite, you first experience the crispy exterior of the fish, followed by the tender and flavorful meat. The spiciness of the sauce and the freshness of the vegetables create a harmonious and satisfying taste. It’s a dish that offers a complete dining experience, suitable for sharing with friends and family, and is a must – try for anyone visiting Chongqing.
