• Chinese Grilled Fish with Cumin and Chilli Pepper

Chinese Grilled Fish with Cumin and Chilli Pepper

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Wash the fish and cut the fish along the bone with a knife on the side of the fish. Divide the fish into two parts.

Add marinade to the fish, spread evenly.  

Heat the wok with oil, pan-fry the fish over low heat until golden and set aside; Or bake in a preheated 180°C (356°F) oven for 15 minutes.
Add deep fried bean curd sticks and fish to a shallow pan. Put other seafood and celtuce around the fish. Set aside.
Heat the wok with oil. Add dried chillies and Sichuan peppers and stir-fry until fragrant. Add water and bring to a boil and add seasonings. Bring to a boil again and pour into the fish. Cover with chilli peppers, celery and spring onions.

Heat 3 tbsp of oil in the wok. Add some Sichuan peppers and stir-fry until fragrant. Pour over the fish while it’s hot. Add Peppercorn Chilli Oil. Garnish with coriander and serve. 


Choose Osmanthus Fish or Bass if you prefer tender taste; Grass Carp has a firmer texture instead.