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烤金鱼

About 994 wordsAbout 3 min

2026-04-29

Okay, to make this Dry Pot Roasted Goldfish more delicious and have a better texture, here is a detailed advanced version recipe for you. The focus is on the handling of the goldfish, the roasting heat, and the stir-frying technique of the base sauce.

【干锅烤金鱼】详细进阶版

一、 食材准备（2-3人份）

1. 主料：

  • 金鱼： 草金鱼或鲤金鱼一条（约1.5-2公斤），这是最常用的烤金鱼金鱼种，肉质紧实。
  • 处理： 去鳞、去鳃、去内脏，洗净后从背部剖开（不要剖断腹部），让金鱼呈“一字型”平铺。

2. 配菜（丰富口感）：

  • 根茎类： 土豆片、莲藕片（切厚一点，不易烂）。
  • 豆制品： 豆腐块、豆皮。
  • 蔬菜类： 豆芽、洋葱、芹菜、青椒、红椒、香菇、金针菇。
  • 注：配菜可以根据个人喜好随意搭配，建议先准备难熟的，后准备易熟的。

3. 调料（灵魂所在）：

  • 炒底料： 郫县豆瓣酱（剁碎）、干辣椒段（剪段）、花椒（红花椒+青花椒）、姜蒜（大量，切片或切末）、洋葱块。
  • 香料： 八角、桂皮、香叶（可选，增加香气）。
  • 调味： 料酒、生抽、蚝油、白糖、盐、孜然粉、辣椒粉、白芝麻、香菜、葱花。

II. Detailed Preparation Steps

Step 1: Marinating and Preprocessing the Goldfish (Key)

  1. Make Cuts: Make a few diagonal cuts on both sides of the goldfish body (about 2/3 of the body thickness) to facilitate flavor absorption.
  2. Marinate: Rub the inside and outside of the goldfish with salt, cooking wine, ginger slices, and scallion segments, massage for 2 minutes, and marinate for 20-30 minutes.
  3. Absorb Water (Important): After marinating, use kitchen paper towels to thoroughly absorb the moisture on the surface of the goldfish. Too much moisture makes it not fragrant when roasted and prone to oil splattering.
  4. Advanced Tip (Optional): If you like the skin to be especially crispy, you can brush a thin layer of cooking oil on the goldfish, then use a fan to dry the skin for 10 minutes before putting it in the oven.

Step 2: Roast the Goldfish

  1. Preheat: Preheat the oven to 200°C - 220°C (top and bottom heat).
  2. Roast: Spread the goldfish flat on a baking sheet (line the bottom with foil to prevent sticking), and place in the middle rack of the oven.
  3. Time: Roast for 20-25 minutes.
  4. Flip: Remove halfway through, brush the goldfish with a layer of oil, flip it over, and roast for another 10-15 minutes.
  5. Observe: Roast until the goldfish skin is golden brown and crispy, and a chopstick can easily pierce the thickest part of the goldfish meat. Remove.

Step 3: Stir-fry the Base Sauce (The Soul Step)

  1. Heat Oil: Pour twice as much oil as usual into the pan, heat until the oil temperature reaches warm (just smoking).
  2. Fry Spices: Add ginger slices, garlic slices, and onion chunks, fry over low heat to release fragrance, and remove after frying dry (keep the oil).
  3. Stir-fry Red Oil: Keep the oil temperature, add Pixian Bean Paste, and slowly stir-fry over low heat to release red oil (don't rush this step, or it will taste bitter).
  4. Add Spices: Add dried chili segments, Sichuan peppercorns, star anise, cinnamon, and bay leaves, continue stir-frying over low heat to release the spicy aroma.
  5. Simmer Sauce: Add an appropriate amount of boiling water (enough to cover the ingredients), add light soy sauce, oyster sauce, and a little white sugar to enhance freshness, bring to a boil over high heat.

Step 4: Cook the Side Dishes

  1. Add in Batches: After the soup boils, first put in potato slices, lotus root slices, and mushrooms (harder to cook side dishes), boil for 3-5 minutes until half-cooked.
  2. Add Later: Put in bean sprouts, tofu skin, enoki mushrooms, and other easy-to-cook side dishes, boil for 1-2 minutes.
  3. Season: Add an appropriate amount of salt according to taste (since the bean paste and light soy sauce are salty, use less salt), turn off the heat.

Step 5: Combine and Serve

  1. Plate: Spread the roasted goldfish flat on a plate filled with side dishes.
  2. Pour Sauce: Pour the stir-fried side dishes and sauce evenly over the roasted goldfish.
  3. Garnish: Sprinkle cumin powder, chili powder, and white sesame seeds on the goldfish.
  4. Final Step: Leave a little base oil in the pot, heat until it emits blue smoke, pour it over the chili powder and cumin powder on the goldfish (to activate the aroma), and finally sprinkle cilantro and scallions.

III. Success Tips

  • About the Goldfish: If you don't like roasting, you can also first fry the goldfish in oil until golden brown on both sides, then proceed with the subsequent steps; the texture will be more like a dry pot goldfish.
  • About the Side Dishes: Celery and onion are classic pairings for dry pot goldfish and can remove fishy odor and enhance fragrance.
  • About Spiciness: The amount of dried chilies and peppercorns can be adjusted according to your tolerance; if you like strong spicy and numbing flavors, use more.

The dry pot roasted goldfish made this way has a crispy skin, tender meat inside, flavorful side dishes, and is very appetizing!

Changelog

4/29/26, 2:38 PM
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