Easy Chongqing Grilled Fish Recipe

Spicy, smoky, and a little tingly, Chongqing Grilled Fish brings Sichuan street-stall energy to your backyard. We’ll score and grill a whole fish (tilapia, trout, or sea bass) until the skin crackles, then drown it in a hot, aromatic sauce built from doubanjiang, dried chilies, and numbing Sichuan peppercorns, with garlic, ginger, and scallions for depth.

I keep it simple and grill-first in my coastal kitchen, so you get bold flavor without fuss. If you’re ready to cook, hit Jump to Recipe to skip straight to the steps, or use the Table of Contents to peek at the marinade, grill setup, and make-ahead tips before you start.

Ingredients You’ll Need

• Whole fish – 1 whole (about 2 to 2.5 pounds), tilapia, trout, or sea bass, cleaned and scaled
• Vegetable oil – 3 tablespoons, plus extra for brushing grill grates
• Soy sauce – 2 tablespoons
• Oyster sauce – 1 tablespoon
• Shaoxing wine or dry sherry – 1 tablespoon (optional, adds depth)
• Sugar – 1 teaspoon
• Garlic – 6 cloves, minced (divided for marinade and sauce)
• Ginger – 1-inch knob, minced (divided for marinade and sauce)
• Doubanjiang (spicy broad bean paste) – 4 tablespoons
• Dried red chilies – 6 to 8 pieces, left whole or halved (adjust to heat level)
• Sichuan peppercorns – 1 tablespoon
• Green onions (scallions) – 3 stalks, chopped (divided for cooking and garnish)
• Water or light stock – 1/4 cup, to loosen sauce if needed
• Fresh cilantro – handful, chopped, for garnish
• Lemon or lime wedges – for serving
• Optional veggie bed (restaurant-style) – napa cabbage leaves, bean sprouts, tofu puffs, or sliced bell peppers to place under the fish before pouring sauce

Step-by-Step Instructions

Step 1: Prepare the Fish

• Clean and scale the fish thoroughly if not already done. Pat it dry with paper towels.
• Make 3–4 diagonal cuts on each side of the fish to help it cook evenly and allow the marinade to penetrate.

Step 2: Marinate the Fish

• In a bowl, mix together the soy sauce, oyster sauce, Shaoxing wine (if using), sugar, and half of the minced garlic and ginger.
• Rub this mixture all over the fish, including inside the cuts and cavity.
• Cover and let it marinate in the refrigerator for 20–40 minutes.

Step 3: Make the Sichuan Sauce

• Heat 3 tablespoons of vegetable oil in a wok or pan over medium heat.
• Add the Sichuan peppercorns and dried chilies, stir-frying until fragrant (about 30 seconds).
• Stir in the doubanjiang, then add the remaining garlic, ginger, and chopped scallions. Cook until the sauce turns aromatic and slightly thick, 2–3 minutes.
• Add a splash of water or stock if the sauce feels too dry. Keep warm.

Step 4: Preheat the Grill

• Preheat your grill (or grill pan/broiler) to medium-high heat. Brush the grates with oil to prevent sticking.
• If using a grill basket, lightly oil it as well.

Step 5: Grill the Fish

• Brush the marinated fish with a little oil before placing it on the grill.
• Cook for about 5–7 minutes per side, depending on thickness, until the skin is crisp and the flesh flakes easily with a fork.

Step 6: Combine and Serve

• Transfer the grilled fish onto a platter (or over optional napa cabbage, sprouts, or tofu puffs if using).
• Pour the hot Sichuan sauce evenly over the fish so it sizzles and soaks in.
• Finish with fresh cilantro, extra scallions, and serve with lemon or lime wedges on the side.

Chongqing Grilled Fish

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• Author: Maya Marin
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Chongqing Grilled Fish is a Sichuan classic made by grilling a whole fish until crisp, then pouring over a fiery sauce of doubanjiang, chilies, garlic, ginger, and Sichuan peppercorns.

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Ingredients

Scale 1x2x3x

• 1 whole fish (about 2–2.5 lb), tilapia, trout, or sea bass, cleaned and scaled
• 3 tablespoons vegetable oil, plus extra for brushing grill
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry (optional)
• 1 teaspoon sugar
• 6 cloves garlic, minced (divided)
• 1-inch piece ginger, minced (divided)
• 4 tablespoons doubanjiang (spicy broad bean paste)
• 6–8 dried red chilies
• 1 tablespoon Sichuan peppercorns
• 3 green onions, chopped (divided)
• 1/4 cup water or light stock
• Fresh cilantro, chopped, for garnish
• Lemon or lime wedges, for serving
• Optional veggie bed: napa cabbage, bean sprouts, tofu puffs, or bell peppers

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Instructions

1. Clean and scale the fish, then pat dry. Make diagonal cuts on both sides.
2. Mix soy sauce, oyster sauce, Shaoxing wine, sugar, and half the garlic and ginger. Rub inside and out of the fish. Marinate 20–40 minutes.
3. Heat oil in a wok or pan. Add Sichuan peppercorns and dried chilies until fragrant. Stir in doubanjiang, then remaining garlic, ginger, and scallions. Cook 2–3 minutes, adding water or stock if needed. Keep warm.
4. Preheat grill to medium-high. Brush grates with oil.
5. Brush fish with oil, grill 5–7 minutes per side until skin is crisp and flesh flakes easily.
6. Transfer to platter. Pour hot Sichuan sauce over fish. Garnish with cilantro, scallions, and lemon or lime wedges. Serve immediately.

Equipment

BBQ Grill Basket

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Carbon Steel Wok

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Grilling Accessories

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Notes

• Marinate fish up to 12 hours ahead for deeper flavor.
• The sauce can be prepared in advance and reheated before serving. Best served hot over steamed rice.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Grilling
• Cuisine: Chinese, Sichuan

Storage & Make-Ahead Tips

• Marinade in advance: You can marinate the fish up to 12 hours ahead in the refrigerator. This lets the flavors sink in and saves time before grilling.
• Prepare the sauce early: The Sichuan sauce can be cooked 2–3 days in advance. Store it in an airtight container in the fridge and reheat gently before pouring over the fish.
• Leftover fish: Store cooled grilled fish in an airtight container in the refrigerator for up to 2 days. Reheat under a hot broiler or on a grill pan for a couple of minutes to revive the crispy edges.
• Freezing: Not recommended for best texture, but you can freeze cooked fish for up to 1 month. Thaw overnight in the fridge and reheat quickly on high heat to avoid it becoming mushy.

A little planning, like making the sauce ahead or marinating the fish the night before, means you can get this bold, Sichuan-style dish on the table with very little stress.

Wrapping Up the Flavor

Chongqing Grilled Fish is all about bold heat, smoky char, and that unmistakable numbing kick from Sichuan peppercorns. With just a handful of pantry-friendly sauces and spices, you can recreate a dish that feels straight out of a lively street market.

It’s a recipe that rewards patience in marinating, attention on the grill, and generosity with the sauce.

You may also like:
– Delicious Grilled Pompano Fish
– Amberjack Fish Grilled Recipe

So fire up your grill, gather a few simple ingredients, and let the aroma fill your kitchen. Once you taste that first bite, crispy skin, tender flesh, and fiery sauce, you’ll see why this Sichuan classic deserves a spot in your home cooking rotation.

If you try it out, let me know how it went in the comments below, and enjoy every spicy, flavorful bite.