Sichuan Mala Grilled Fish

Sichuan Mala Grilled Fish

Serves 2 | Preparation Time: 45 mins


Fish Marinade

  • 3 tbsp Knife Spicy Sesame Oil
  • 500g seabass, cut into butterfly
  • 2 cloves garlic, roughly chopped
  • 1 inch ginger, sliced
  • 1 spring onion, use the green part
  • 2 tbsp Chinese cooking wine
  • 1 tsp salt

Soup Base

  • 2 tbsp Knife 100% Pure Groundnut Oil
  • 2 tsp Knife Thai Fish Sauce
  • 15 dried chilli
  • 20g young ginger, cut into strip
  • 5 cloves garlic, chopped
  • 2 tbsp Sichuan peppercorns
  • 4 green chilli, cut into 5cm pieces
  • 1 packet mala hotpot sauce
  • 1.2L water
  • 1 tbsp chicken stock powder
  • 1 tsp sugar

Other Ingredients

  • 2 potatoes, skin removed and thinly slice
  • 200g enoki mushroom, stems cut out and rinsed
  • 80g soybean sprouts, rinsed
  • 100g fresh black fungus, rinsed
  • 100g sweet potato vermicelli, cook in boiling water for 4 mins until the noodle soften


  • Roasted Peanut
  • Coriander

Cooking steps:

Step 1: Prepare the fish

  • Place the fish marinade (exclude the seabass and spicy sesame oil) in a bowl. Squeeze out any juice on the spring onion and ginger. Set aside.
  • Slit the fish on both sides and place it on a plate.
  • Rub the marinade on the fish and set aside for 15 mins.
  • Pre-heat the oven at 200°C.
  • Remove all the ingredients and pat the fish dry. Brush Knife Spicy Sesame Oil all over the fish.
  • Bake it at 200°C for 10 mins.
  • Once the time is up, apply another layer of Knife Spicy Sesame Oil and let it grill at 230°C for another 10 mins or until the fish skin looks crispy and slightly golden brown.

Step 2: Cook the soup base

  • Using a scissors, cut the dried chilli into a container. Cover it up and give it a good shake to remove the seeds. Thereafter, place dried chilli in a bowl of water to rehydrate them.
  • Add Knife Groundnut Oil into a heated pan. Fry ginger and garlic until fragrant.
  • Add in Sichuan peppercorns, rehydrated chilli and green chilli, fry till fragrant.
  • Add in the mala sauce and fry evenly.
  • Add in water, sugar, chicken stock powder and Knife Thai Fish Sauce. Let it boil for 10 mins. Adjust to taste.

Step 3: Assemble and Serve

  • On a rectangle serving plate, lay potatoes, enoki mushroom, soybean sprouts, black fungus and sweet potato noodle to form a bed for the fish.
  • Place the fish on it.
  • Pour the soup over, stew for 5 mins and ready to serve with peanut and coriander.