Braised Whole Bu Fish with Bean Paste Sauce

Name: Braised Whole Bu Fish with Bean Paste Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 g Cleaned bu fish (mouth and tail removed, a slit cut along each flank, tossed with 5 g soy sauce and arranged neatly); 25 g Cooked pork back fat (diced); 15 g Scallion segments (10 g for braising, 3 g for garnish); 5 g Sugar; 5 g Ginger (cut into small rounds); 1.5 g MSG (monosodium glutamate); 15 g Doubanjiang (broad bean paste, finely chopped); 25 g Wet starch (for thickening the sauce); 15 g Shaoxing wine; 100 g Cooked lard (75 g for pan-frying the fish, 25 g for drizzling around the wok); 15 g Soy sauce (5 g for marinating the fish, 10 g for braising); 150 g Stock (for braising)

A traditional Zhejiang specialty: whole step fish is first pan-fried, then braised until coated in a glossy, reddish-brown sauce. The flesh turns tender and succulent.

20 min

Easy

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Braised Whole Bu Fish with Bean Paste Sauce

Ingredients

Cleaned bu fish (mouth and tail removed, a slit cut along each flank, tossed with 5 g soy sauce and arranged neatly) 500 g

Cooked pork back fat (diced) 25 g

Scallion segments (10 g for braising, 3 g for garnish) 15 g

Sugar 5 g

Ginger (cut into small rounds) 5 g

MSG (monosodium glutamate) 1.5 g

Doubanjiang (broad bean paste, finely chopped) 15 g

Wet starch (for thickening the sauce) 25 g

Shaoxing wine 15 g

Cooked lard (75 g for pan-frying the fish, 25 g for drizzling around the wok) 100 g

Soy sauce (5 g for marinating the fish, 10 g for braising) 15 g

Stock (for braising) 150 g

Instructions

Prepare the bu fish

Cut off the mouth and tail of the bu fish, make a slit on each side of the body, toss with 5 g of soy sauce, and arrange the fish neatly.

Prepare the aromatics

Dice the cooked pork fat, finely chop the doubanjiang, slice the ginger into small rounds, wash the scallions and cut them into segments.

Pan-fry the fish

Set a wok over medium heat, oil it well, then add 75 g of lard and heat to about 70% hot (approximately 150°C). Slide the bu fish into the wok and pan-fry both sides until golden.

Braise

Add 10 g of scallion segments, 10 g of soy sauce, the diced pork fat, and the ginger pieces. Pour in the Shaoxing wine, doubanjiang, sugar, and 150 g of stock, and braise for about 3 minutes.

Thicken the sauce

Stir in the MSG, thicken the sauce with the wet starch, drizzle 25 g of lard around the inside edge of the wok, flip the fish by rotating the wok, and sprinkle with 3 g of scallion segments.