Black Bean and Chili Fish Tails
Hunan-style Black Bean and Chili Fish Tails showcases a rich fermented black bean aroma with a vibrant red glaze. Made from the tail sections of grass carp or common carp, the fish is first fried, then braised to finish.
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
to taste
Salt (for marinating)
2 g
Soy sauce
4 g
Vinegar
2 g
Sugar
3 g
MSG
2 g
Cooking wine
4 g
Cornstarch (for coating and thickening)
10 g
Cooking oil (for frying)
80 g
Eggs (for coating)
2
Chicken broth (for braising)
to taste
Instructions
1
Step 1
Marinate the fish tails with salt for about 10 minutes, then coat them with wet cornstarch and beaten egg.
2
Step 2
Heat oil in a wok until about 80% hot, add the fish tails and fry until golden yellow, then remove and set aside.
3
Step 3
Leave a little base oil in the wok, add the dried chili peppers and stir-fry until fragrant, then add the fermented black beans, fish tails, remaining ingredients, and seasonings and stir-fry briefly. Pour in the chicken broth and simmer over low heat until the fish is done. Thicken with a cornstarch slurry, then transfer to a plate and serve.
