Chongqing Grilled Fish

Clean the Whole Tilapia thoroughly, score both sides deeply with a knife, then pat dry. Rub the fish all over with 50g Shaoxing wine, 10g Salt, and 2g White pepper. Insert 30g sliced Ginger and 40g Scallion sections into the belly cavity and score marks. Marinate for 20 minutes.

Preheat a grill or oven to high heat (around 200°C). Grill the marinated Whole Tilapia until cooked through and the skin is slightly crispy and charred, about 15-20 minutes, flipping once. Set aside in a large serving pan.

Heat 100g Vegetable oil in a large wok over medium-high heat. Add 50g Dried chili, 15g Sichuan peppercorn, 5g Star anise, 2g Bay leaf, and 5g Cinnamon stick. Stir-fry until fragrant and the Dried chili darken slightly, about 2-3 minutes. Remove the spices and Dried chili from the oil and set aside; leave the flavored oil in the wok.