Discovering Sichuan Grill Fish Bliss in Frankfurt

Today I’d like to introduce you to a much-anticipated dish which had me on a quest for months when I first landed in Frankfurt – Kaoyu, Sichuan Grill Fish!

Sichuan cuisine is renowned for its bold and spicy flavors, and Kaoyu is no exception. What sets this dish apart and makes it most worthy of drooling is the way it’s cooked – the entire fish is cooked with bones intact. First, it’s quickly fried in a pan to create a crispy skin, then it’s submerged in rich flavorsome broth. As the pot simmers and sizzles, all the flavors from the bones, packed with minerals and nutrients, infuse every fiber of the flesh, giving the whole dish a rich savory taste.

There’re actually several restaurants in Frankfurt that sell Kaoyu, but one name steals the spotlight – Zhuge Grill Fish. Intrigued by the name, I ventured in. But what does Zhuge mean? In short, he is an ancient Chinese strategist, a legend with tales echoing through time. Though not born in Sichuan, he spent a significant part of his life in what is now Sichuan. Now the restaurant owner wants to honor him with one of the region’s most popular dishes. I’m curious to see how much of the ancient Chinese wisdom is really reflected there.

The dish left little room for complaints – the fish tastes very fresh, which is always a plus, as it indicates quality preservation and processing for fine fish meat. For me, that’s a crucial touch in all fish dishes, because amidst all the spices, to be able to enjoy the natural texture and taste of the fish is an absolute highlight.

Back in China, to capture the peak of freshness, the fish is usually immediately cooked after it is killed, minimizing any quality decline post-mortem. Guests get the unique experience of hand-picking their fish from a live aquarium tucked away in the kitchen. During the aquatic “hide-and-seek” – if any fish dares a splashy leap and soured out of the tank – Bingo! It practically selects itself, by demonstrating its superb muscle tone and overall health with the gravity-defying stunt. A subtle nod of premium flesh quality.

Taking a cue from comedian Kevin Kwan – the Chinese don’t buy the Western concept of “bio”. For them, “bio” means it’s still walking, flying or swimming. I think this restaurant preserves the freshness differently to China, but freshness has made itself at home here.

It’s a very unique cooking technique. While the grilling imparts a smoky depth to the dish, the concept is also similar to hotpot.

The pot comes with various base ingredients and vegetables: mildly fermented tofu, Qianzhangjie (千张结 thousand-layer Tofu), wood-ear (木耳 black fungus), mushrooms, Chinese cabbage, leek, coriander leaf, crushed roasted peanuts, Korean rice cakes, spring sprouts etc., plus your hand-picked veggies, cooked in a simmering broth that evolves as the meal progresses.

The finale is a nice balance of crispy savory skin and succulent tender fish flesh, mixed with your favorite hotpot ensembles.

There’re several broths to suit individual tastes, from mild to intensely spicy. The signature flavor is Sichuan Mala (Sichuan numbingly spicy). If you fancy garlic, you should go for Suanrongwei (蒜蓉味), where the fish is drenched in minced garlic – pungent and very aromatic. Any spice adventurer still in training can try Douguwei (豆鼓味) – it uses the fermented black beans to create a very unique, savory, slightly salty taste.

For those fond of sour taste, Suancaiwei (酸菜味) is a popular choice – cooked with pickled Chinese cabbage, the dish has a tangy and flavorful sour note. If you’re craving for heat and sourness, Paojiaowei (泡椒味) is your choice – it features the use of pickled chilies, which gives the dish a spicy and tangy kick. Any flavor explorers on the mild side can ask the kitchen to tune down the spiciness, or vice versa for heat seekers.

I hope this article has sparked an appetite and curiosity within you to go savor the experience firsthand. Feel free to share your experiences and thoughts, we’re all ears.