Douban Fish
Douban Fish (Sichuan-style braised fish in broad bean paste sauce)
Story
Douban Fish is a celebrated Sichuan classic that showcases the fiery, numbing soul of the region's cuisine. At its heart lies doubanjiang, the iconic fermented broad bean and chili paste that defines so much of Sichuan cooking, lending the dish its deep crimson hue and layers of savory, spicy complexity. A whole fish is gently pan-fried until the skin turns crisp and golden, then simmered in a fragrant sauce built upon the paste, ginger, garlic, and dried chilies, allowing the flesh to soak up every nuance of flavor. The result is a harmonious balance of tender, flaky fish against a bold, slightly sweet, and intensely aromatic sauce, often finished with crisp green onions and a flourish of Sichuan peppercorns. Traditionally served as the centerpiece of a family meal, Douban Fish embodies the warmth, hospitality, and unapologetic boldness of southwestern Chinese home cooking.
Ingredients
fish
1 piece
traditional tofu
1 piece
ground meat (half a jin / 250g)
minced scallion, minced ginger, minced garlic, minced chili
to taste
Kosheng sukiyaki sauce
4 tablespoons
spicy broad bean paste (doubanjiang)
2 tablespoons
white vinegar
to taste
sugar
to taste
cooking wine
1 tablespoon
water
450-500ml
cornstarch slurry
as needed
Instructions
1
Step 1
Prepare the ingredients. Wash the fish, then blanch in boiling water to remove slime and impurities, and set aside.
2
Step 2
Without adding any oil, put the ground meat into the pan and stir-fry until fragrant (to render out the fat from the ground meat) (reduces oil intake for healthier eating).
3
Step 3
Once the ground meat has rendered its fat, add the minced scallion, ginger, and garlic and stir-fry over high heat until fragrant. Once the aroma comes out, continue by adding the spicy doubanjiang (chili bean paste) and stir-fry until fragrant.
4
Step 4
Then continue by adding the Gu Sheng Sukiyaki sauce.
5
Step 5
Stir-fry evenly with the ingredients.
6
Step 6
Continue by adding the stock (water), fish, sugar, and tofu. (Water amount about 450–500 cc) (Cover the pot with a lid).
7
Step 7
Simmer until the flavors meld together (about 15 minutes for a larger fish). Drizzle with the slurry and vinegar, and sprinkle with scallion greens.
8
Step 8
A dish that goes great with rice. The guests can't wait to dig in.
