This Fried Stuffed Chili Fish is a show-stopping Chinese dish that combines the crunch of deep-frying with the bold flavors of spicy chili, fragrant garlic, and savory minced pork or shrimp stuffing. The whole fish is deboned and stuffed with a spicy meat mixture, then deep-fried until golden and crispy, then topped with a sizzling hot chili sauce.
Popular in Sichuan cuisine, this dish is known for its dramatic presentation — served whole with a glossy red chili glaze and aromatic toppings like scallions, ginger, and toasted sesame seeds. It’s a favorite at celebrations, banquets, and among seafood lovers who enjoy a bit of heat.
While it may look complex, this dish can be prepared at home with a few simple techniques. The key is selecting a firm white fish like tilapia, catfish, or sea bass that holds up well to frying and stuffing. The filling is usually made from seasoned ground pork or shrimp, mixed with soy sauce, ginger, and sesame oil for extra depth of flavor.
Once fried, the crispy fish is drenched in a homemade spicy chili sauce that infuses every bite with heat and umami. Serve it with steamed rice and stir-fried vegetables for a balanced and satisfying meal.
Whether you’re new to Chinese cooking or looking to impress guests with an elegant yet flavorful seafood dish, Fried Stuffed Chili Fish will not disappoint!
Ingredients (Serves 2–4):
For the Fish:
- 1 whole fish (tilapia, catfish, or sea bass), about 1.5 lbs
- Salt and white pepper to taste
- 1 tbsp cornstarch (for coating)
- Oil for deep frying
For the Stuffing:
- 100g ground pork or shrimp
- 2 green onions, chopped
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp sesame oil
- A pinch of sugar
For the Chili Sauce:
- 2 tbsp vegetable oil
- 2 tbsp chili bean paste (doubanjiang) or chili sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 2 green onions, cut into strips
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch + 2 tbsp water (to thicken)
Instructions:
Step 1: Prepare the Fish
Clean and scale the fish if not already done. Make diagonal slashes on both sides for even cooking. Debone the center fillet carefully, leaving the head and tail intact. Rinse and pat dry.
Season the inside with salt and pepper. Sprinkle cornstarch inside and out to help with crispiness.
Step 2: Make the Stuffing
In a bowl, mix all stuffing ingredients together. Gently stuff the mixture into the cavity of the fish.
Step 3: Fry the Fish
Heat oil in a large wok or deep pan to 360°F (180°C). Carefully lower the fish into the oil and fry for 4–5 minutes per side until golden brown and crispy. Remove and drain.
Step 4: Make the Chili Sauce
Heat oil in a separate wok. Add garlic, ginger, and chili paste. Stir-fry until fragrant. Add bell pepper and green onions. Stir in soy sauce, sugar, and cook for 2–3 minutes.
Mix in the cornstarch slurry and simmer until thickened.
Step 5: Glaze and Serve
Place the fried fish on a serving platter. Pour the hot chili sauce evenly over the top. Garnish with sesame seeds and fresh cilantro if desired.
Serve immediately with steamed rice and a light vegetable stir-fry.
Pro Tips:
- Ask your fishmonger to debone and gut the fish while keeping its shape intact.
- Use a non-stick wok to prevent the fish from falling apart during frying.
- For a vegetarian version, skip the meat and stuff with tofu and mushrooms.
- Adjust the spice level by adding more or less chili paste.
