Xian La Yu (steamed Fish With Pickled Chili)

Xian La Yu, or Steamed Fish with Pickled Chili, is a popular dish in Guizhou Cuisine known for its spicy and tangy flavors. The combination of tender steamed fish and the heat of pickled chili creates a delightful culinary experience.

Xian La Yu (steamed Fish With Pickled Chili)

Ingredients

  • 1 whole fresh fish, cleaned and scaled
  • 3 tablespoons pickled chili, chopped
  • 2 tablespoons ginger, julienned
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Place the fish on a heatproof plate and make 2-3 diagonal cuts on each side.
  2. Spread the pickled chili and ginger evenly on top of the fish.
  3. In a small bowl, mix soy sauce, cooking wine, and sugar. Pour the mixture over the fish.
  4. Steam the fish over high heat for 10-12 minutes, or until cooked through.
  5. Heat vegetable oil in a pan and pour it over the steamed fish.
  6. Mix cornstarch with water to make a slurry, then pour it over the fish.
  7. Garnish with green onions and drizzle with sesame oil.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
6g

Supplies

Heatproof plate Steamer Pan

Tools

Knife Cutting board Bowl Small plate

Serving suggestions

Serve the Xian La Yu with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Adjust the amount of pickled chili according to your spice preference. Be cautious as pickled chili can be very spicy.

Cost

$15