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