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Wanzhou grilled fish with rice

Wanzhou grilled fish is a whole trout first grilled then simmered in a chili broth with celery, bell pepper and bean sprouts, served with plain rice. This recipe for 4 people takes 70 minutes, rates medium difficulty and costs €5.60 per serving. The key is grilling the fish well before simmering it so the skin holds and keeps a grilled flavor.

Tonight, a whole fish grilled then simmered in a spicy vegetable broth with chili, Wanzhou style, served with plain rice.

Wanzhou grilled fish with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€5.60
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Grilling the trout first, then simmering it in a broth loaded with dried chilies, ginger and garlic, gives it a surprising texture. The oven time firms up the skin, while the flesh soaks up the spicy broth without falling apart. Celery and bell pepper add crunch, bean sprouts bring freshness, and plain rice tames the heat with every bite.

This is a dish for a Sunday or an evening when you have a bit of time ahead of you, not really a rushed weeknight meal. You need to watch the fish in the oven and the rice cooking at the same time, two steps that need your attention. Think of older kids or adults who like heat, this isn't really a dish built for small kids.

The ingredients

4 people

Fish counter

  • Whole trout 2

Pantry

  • Dried chiliesoften in the pantry 8
  • Soy sauceoften in the pantry 3 tbsp
  • Black peppercornsoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 5 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 30 g
  • Garlic 5 cloves
  • Celery stalks 3 stalks
  • Bean sprouts 200 g
  • Red bell pepper 1
  • Fresh cilantro 4 sprigs

Allergens Fish, Soy, Gluten, Celery

The step by step recipe

  1. Clean and rinse the trout, score their sides diagonally and rub them with salt and soy sauce.

    Ask your fishmonger to scale and gut them for you.

  2. Grill them in the oven at 230°C or under the broiler on each side. 20 min

    Flip them gently with two spatulas so they don't break.

  3. Cook the dried chilies, garlic, ginger and pepper in the oil until the aroma rises. 3 min

    Don't let them turn black, they'll taste bitter.

  4. Add the celery, bell pepper and bean sprouts, pour in broth or water, place the grilled fish on top and let it simmer. 15 min

    Spoon broth over the fish instead of flipping it.

  5. Cook the rice in salted water while this simmers, then serve the fish and vegetables with cilantro. 11 min

    Remove the dried chilies before eating, they're there for flavor, not for eating.

Our tips to get it right

  • Pick trout of the same size so they grill and simmer at the same pace.
  • If the broth reduces too fast while the fish simmers, add a splash of hot water rather than cold so you don't shock the cooking.
  • Taste the broth before serving and add a bit more soy sauce if it tastes flat, the chilies alone don't season it enough.

The variations

  • Swap the trout for whole sea bream or sea bass, the texture and flavor stay close to the original.
  • For a fish free version, grill slices of firm tofu before simmering them in the same spicy broth.
  • To save time, skip the oven step and sear the fish straight in a pan for a few minutes per side before simmering.

What to serve it with

  • Plain steamed rice
  • Hot green tea
  • Crisp cucumber on the side

Storage

The fish and its broth keep for 2 days in the fridge in a sealed container. Reheat gently in a saucepan over low heat so the flesh doesn't dry out. This dish doesn't freeze well, a whole fish loses its texture once thawed.

Questions about this dish

Can you make this dish ahead of time?

You can grill the fish a few hours ahead and prep the cut vegetables. The final simmer only takes 15 minutes, so it's best done right before serving to keep the fish's texture.

What kind of dried chilies work best here?

Classic whole dried chilies are enough, they flavor the broth without too much heat if you remove them before eating. Skip chili powder, it would cloud the broth and make the heat harder to control.

Can you use fish fillets instead of a whole fish?

You can, but the dish loses some of its point, a whole grilled fish holds up better during cooking and gives more flavor to the broth thanks to the bones. If you use fillets, shorten the simmering time so they don't fall apart.

What if you don't like too much heat?

Cut the dried chilies in half and remove their seeds before cooking them. Ginger and garlic still flavor the broth well even with less chili.

How long does it take to make a Wanzhou grilled fish with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Wanzhou grilled fish with rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Wanzhou grilled fish with rice cost?

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten, celery. Always check the labels of the products you buy.

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