Braised Spicy Fish—Sichuan Style
Famous Sichuan Style Braised whole Fish with Doubanjiang. Also named as doubanjiang fish
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 fresh water fish
- 1.5 tablespoon doubanjiang
- 2 teaspoons dou-chi
- 1 tablespoon cooking oil
- 1 green round pepper
- 1 red round pepper
- 1 root ginger
- 2 garlic cloves
- 1 scallion
- 1 tablespoon cooking wine
- 1 tablespoon chopped spring onions
- 1 tablespoon cooking wine
- 2 teaspoons salt
Instructions
- 1
Scale and wash the fish carefully. Marinade with 1 tablespoon of cooking wine and 2 teaspoons of salt. Do spread the salt evenly. Set aside for 10 minutes.
- 2
Prepare other ingredients one by one.
- 3
Add 1/2 tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.
- 4
Heat up the left 1/2 tablespoon oil in pan. Add ginger, garlic and scallions to stir-fry until aroma with middle fire. Add doubanjiang and dou-chi in to stir-fry until you can see red oil.
- 5
Return the fish back to the pan. Add 1 tablespoon of cooking wine and pepper shreds in. Cover the pan to cook for around 2 minutes and turn the fish over to continue cooking for 2 minutes.
- 6
Transfer the fish out and garnish some chopped spring onions on top. I also add some pepper shreds as a decoration.