Black Bean and Chili Fish Tail

Name: Black Bean and Chili Fish Tail
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 300 g Grass carp or carp fish tails; 10 g Fermented black beans; 2 g Dried chili peppers; 10 g Bamboo shoot slices; Green garlic, cut into segments, to taste; 2 g Salt (for marinating); 4 g Soy sauce; 2 g Vinegar; 3 g Sugar; 2 g MSG; 4 g Cooking wine; 10 g Starch (for coating and thickening); 10 g Oil (for frying and stir-frying); 2 Eggs (use beaten egg for coating); Chicken broth (for braising), to taste

A Hunan home-style dish featuring the tail fins of grass carp or common carp as the main ingredient. The fish is sautéed with fermented black beans and dried chili peppers until fragrant, then braised until tender, producing a rich, aromatic fermented black bean flavor with a bright red appearance.

40 min

Easy

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Ingredients

Grass carp or carp fish tails 300 g

Fermented black beans 10 g

Dried chili peppers 2 g

Bamboo shoot slices 10 g

Green garlic, cut into segments to taste

Salt (for marinating) 2 g

Soy sauce 4 g

Vinegar 2 g

Sugar 3 g

MSG 2 g

Cooking wine 4 g

Starch (for coating and thickening) 10 g

Oil (for frying and stir-frying) 10 g

Eggs (use beaten egg for coating) 2

Chicken broth (for braising) to taste

Instructions

Marinating and Coating

Marinate the fish tails with salt for about 10 minutes, then coat them with wet starch and beaten egg.

Frying

Heat oil in a wok to about 80% hot (roughly 180°C), add the fish tails and deep-fry until golden brown, then remove and drain.

Braising and Saucing

Leave a thin layer of oil in the wok, add dried chili peppers and stir-fry until fragrant, then add the fermented black beans, fish tails, side ingredients, and seasonings and stir-fry briefly. Pour in chicken broth and braise on low heat until the fish is cooked through and flavorful. Drizzle in wet starch to thicken the sauce, then transfer to a plate and serve.