Sizzling Chili Bean Fish (Douban Yu)
Tender fish fillets cooked to perfection, topped with garlicky doubanjiang, and finished with sizzling hot oil for a burst of aroma and flavor.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fish fillet (grouper, cod, or sea bass work well)
- 3 tbsp rice wine
- 1 inch ginger, sliced
- 4 tbsp vegetable oil (divided)
- 3–4 cloves garlic, chopped
- 2 tbsp doubanjiang (chili bean paste)
- 2 green onions, chopped
- 1 tbsp light soy sauce
Instructions
- 1
Cook the fish – Heat 2 tbsp vegetable oil in a pan over medium-high heat. Add fish and cook about 2 minutes per side, adding ginger and rice wine as it cooks. (See Notes for microwave and steaming methods.)
- 2
Prepare toppings – Transfer cooked fish to a serving plate. Spread doubanjiang evenly over the top. Sprinkle garlic and green onions over the fish.
- 3
Sizzling oil pour-over – In a small pan, heat the remaining 2 tbsp vegetable oil until shimmering hot. Carefully pour it over the garlic, green onions, and doubanjiang so they sizzle and release their aroma.
- 4
Finish – Drizzle soy sauce over the top. Taste and add a pinch of salt if needed. Serve immediately with steamed rice.