长沙夜市香辣烤鱼串
长沙夜市的烤鱼串，鱼要新鲜、火要旺、孜然辣椒要舍得放。摊主一边烤一边吆喝，烟雾缭绕里全是香味。五块钱一串，边走边吃。
准备时间 Prep
40 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
55 分钟 min
fresh white fish fillets (such as snakehead or carp)
cut into 2cm cubes, spring season fish preferred
Sichuan peppercorns
toasted and ground
dried chili flakes
Hunan variety
garlic
minced
ginger
minced
light soy sauce
Shaoxing wine
sugar
chili oil
spring onions
cut into 2cm pieces
red bell pepper
cut into 2cm pieces
vegetable oil
for brushing
salt
bamboo skewers
soaked in water for 30 minutes
Prepare the fish: Cut the fish fillets into 2cm cubes. In a bowl, combine minced garlic, ginger, light soy sauce, Shaoxing wine, sugar, ground Sichuan peppercorns, dried chili flakes, chili oil, and salt. Add fish cubes and mix well to coat. Marinate for 30 minutes at room temperature.
Prepare skewers: Thread marinated fish cubes onto soaked bamboo skewers, alternating with pieces of spring onion and red bell pepper. Leave space at the ends for handling.
Preheat grill: Heat a charcoal or gas grill to medium-high heat (about 200°C/400°F). Brush the grill grates lightly with vegetable oil to prevent sticking.
Grill the skewers: Place skewers on the grill. Cook for 3-4 minutes per side, brushing occasionally with vegetable oil, until fish is cooked through and has charred marks. Total cooking time should be about 6-8 minutes.
Serve immediately: Remove skewers from grill and serve hot, optionally sprinkled with extra chili flakes or spring onion greens. Best enjoyed fresh from the grill, mimicking the bustling street market experience.
Cooking Tips