Sichuan Mala Grilled Sea Bass Recipe

Score and marinate

Rinse the whole sea bass and pat dry with paper towels. Using a sharp knife, make 3–4 diagonal cuts on each side of the fish to the bone. Rub inside the cavity and on both sides with salt, white pepper, minced garlic, and sliced ginger. Pour 2 tbs light soy sauce, 1 tbs Shaoxing wine and 1 tbs vegetable oil over the fish, rubbing into the scores and cavity. Let marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

Prepare vegetables

Parboil the fingerling potatoes in salted water for 10–12 minutes until just fork-tender. Drain and halve. Toss potatoes, bok choy, red pepper strips and shiitakes with 3 tbs neutral oil and 1/2 tsp salt so everything is lightly coated.

Grill

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). Place potatoes cut-side down and grill 3–4 minutes to get char marks, turn and finish until cooked through (another 4–6 minutes). Grill bok choy cut-side down for 2–3 minutes until charred and wilted. Grill peppers and mushrooms for 3–5 minutes, turning until tender and slightly charred. Keep warm while preparing the fish and broth.

Preheat and oil grill

Preheat the grill or grill pan to medium-high (200–230°C / 400–450°F). Oil the grates or pan to prevent sticking.

Grill the fish

Brush both sides of the marinated sea bass with a little oil. Place fish on the grill and cook for 6–8 minutes on the first side without moving so a crust forms. Carefully flip using two spatulas or tongs, and grill the other side 6–8 minutes until flesh is opaque and flakes near the bone and internal temperature reaches about 60–63°C (140–145°F). Total cook time will depend on thickness—adjust as needed. Transfer fish to a heatproof platter and tent loosely with foil to rest.

Toast aromatics

In a medium saucepan or wok, heat 4 tbs vegetable oil over medium heat until shimmering. Add the toasted, slightly crushed Sichuan peppercorns and dried red chilies. Fry gently for 30–45 seconds until fragrant — be careful not to burn the chilies. Remove and reserve a few whole chilies and a scant 1/4 tsp peppercorn to garnish if desired.

Build the base

Reduce heat to medium-low. Add 2 tbs doubanjiang and fry, stirring, 1–2 minutes until the oil turns red and the paste smells roasted. Add sliced garlic, julienned ginger and the white parts of scallions. Stir-fry 1–2 minutes until soft and aromatic.

Deglaze & simmer

Pour in 300 ml chicken or fish stock, stirring to loosen any browned bits. Add 2 tbs hot chili oil, 1 tbs light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tsp rice vinegar and 1/2 tsp sugar. Bring to a gentle simmer and cook 3–5 minutes to let flavors meld.

Thicken & finish

Stir the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs cold water) to recombine and slowly whisk into the simmering broth. Cook 1–2 minutes until the broth slightly thickens. Stir in 1/2 tsp toasted sesame oil. Adjust seasoning: add a pinch of salt or extra soy if needed.

Arrange

Place the rested grilled sea bass on a shallow, heatproof serving platter. Arrange the grilled vegetables around the fish.

Ladle mala broth

Pour the hot mala broth evenly over the fish and vegetables — the oil and aromatics will sizzle and release fragrance. If you reserved whole chilies or peppercorns, scatter them on top for presentation.

Garnish & serve

Finish with chopped cilantro, sliced green parts of scallions, a sprinkle of toasted sesame seeds and an optional light dusting of ground Sichuan peppercorn for extra numbing. Serve immediately with lime or lemon wedges on the side and steamed rice to soak up the broth.