Chili Bean Whole Fish (Striped Bass) (豆瓣全鱼 Dou Ban Quan Yu)
Symbolizing beginnings and endings as well as prosperity, a whole fish is always part of a Chinese New Year reunion dinner. I made this version for our New Year cerebration this year!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium to large whole fish
- 1 1-inch long piece of ginger
- 2 green onions
- ~5 garlic gloves
- a pinch of kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon Pixian Douban (chili bean sauce)
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- ~1 cup hot water
- 1/2 teaspoon corn starch
- 2 tablespoons water
Instructions
- 1
Clean the fish thoroughly. Make sure the fish is gutted, descaled, and without gills.1 Removing the fins is optional. For more detailed steps, check out steps 1 to 3 from my previous post for creamy fish soup.
- 2
Cut three diagonal slits on each side and sprinkle the pinch of kosher salt over the body and inside the fish. Be sure to include salt in the slits. Leave the fish marinating in salt on the kitchen counter while preparing the other ingredients.
- 3
Peel and mince the ginger and garlic gloves. Separate the white and green parts of the green onions and cut them into small pieces.
- 4
Heat a non-stick pan under medium heat. When the pan is warm, add 1 tablespoon of vegetable oil, then gently lay the fish in the pan. When the fish skin becomes golden brown (about 2-3 minutes), carefully flip the fish. When both sides are equally browned, gently transfer the fish to a flat plate.
- 5
Heat a large wok or well-seasoned cast iron pan under medium-high heat. When the pan is getting hot, add 1 tablespoon of vegetable oil. Then immediately add the minced ginger, minced garlic, and white green onion pieces, tossing for 10 seconds. Then add the 1 tablespoon of Pixian Douban (chili bean sauce), mixing well with the other herbs (ginger, garlic, and green onions) until the oil has become red, about another 10 seconds. Add the 2 teaspoons of sugar, 1 teaspoon of soy sauce, and ~1 cup of hot water, thoroughly mixing. When the water bubbles, carefully add the lightly fried fish to the pan. The fish should be half immersed in the liquid. Use a ladle to scoop up the liquid and pour it over the parts of the fish that are not submerged under the liquid. Next, cover the lid and lower the heat to medium-low. Let the fish simmer in the liquid for about 5-10 minutes depending the size of the fish (5 minutes for a 1 lb fish, and 10 minutes for a 3 lb fish). Flip the fish once in between.
- 6
When the time is up, remove the lid and carefully transfer the fish to a large plate. Return the heat to medium-high, and make some starch water by mixing the 1 teaspoon of corn starch with 1 tablespoon of water. Pour the starch water into the remaining flavored liquid and mix well. When the liquid thickens a bit, pour the thickened liquid over the fish. Sprinkle some green onions and enjoy while it is hot.