Fish with Spicy Bean Sauce (Douban Yu)
This steamed spicy fish is a snap to make and really tasty. Just steam the fish filet, make the minced vegetable spicy bean sauce, pour it right over and there you have it!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large fish filet ((tilapia or flounder, about 1 pound/450g))
- ¼ cup shiitake mushrooms ((finely chopped))
- ¼ cup carrot ((finely chopped))
- ¼ cup red pepper ((finely chopped))
- ¼ cup onion ((finely chopped))
- ¼ cup ground pork ((optional))
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 tablespoon shaoxing wine
- 1 tablespoon spicy bean sauce ((doubanjiang))
- 1 teaspoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/8 teaspoon Ground white pepper
- Oil
- 1 clove garlic ((minced))
- 1/2 cup water
- 2 teaspoons cilantro ((chopped))
- 1 tablespoon scallions ((chopped))
Instructions
- 1
Steam the fish, drain and put on plate. See this Cantonese Steamed Fish recipe for more details on how to cook your fish.
- 2
While the fish is steaming, prep the vegetables and have your pork ready for cooking. Mix 1 tablespoon water and cornstarch into a slurry mixture and set aside. Measure out shaoxing wine, bean sauce, hoisin sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
- 3
Heat wok to high and add 1 tablespoon of oil, garlic and onion. Stir for a minute and quickly add the rest of the vegetables and pork. Stir-fry for another minute. Add your prepared sauce and stir. Add your water and bring to a simmer.
- 4
Thicken the mixture with the cornstarch slurry until is coats a spoon. Add more water if it's too thick or more slurry if it's too thin. Stir in a teaspoon of oil to finish the sauce and pour the sauce over the steamed fish. Garnish with cilantro and scallion and serve immediately.