Tuesday, July 28, 2015

Bite me: 烤包鱼 Grilled Fish in bag

As uni students you find a few grub holes, establish a few food patterns that craft their way into your daily appetite. Yes, you with the fried ant in your mouth, we see you. In China, steamed dumplings 饺子, sour spicy noodles 酸辣粉, roasted pig brains; the only limitation was how far you were willing to go. And for most of us on a weekend night, BBQ was a necessity. Actually that's a really broad term due to the variations that exist but today let me introduce you to grilled fish in a bag.


The fish is prepared in oil, grated and whole garlic cloves, ginger, chives and the like and of course chilli and prickly ash pepper. All the cooking takes place as the fish is wrapped on the heated plate.


After about five minutes, the fish is completely cooked, richly seasoned and ready-to-eat. 


The enchanting smell that rises to the nostrils immediately arms your fingers with chopsticks, in preparation to launch attack.


This fish can feed up to four persons ideally. And vegetables and other meat can be added to the grill plate.



The results are just as stunning. To first timers, this may see a bit oily, but it isn't genuine if it isn't oily.


But when it starts to overflow, there are mechanisms in place for that.


The experience is as rich as the taste. So if you are new to Chongqing, be sure to put it on your list of dishes to devour. And if you're already sworn into Chongqing night cuisine, then 好好吃 next time around.