Douban Fish
Crispy, savory Sichuan dish of fish cubes cooked with pickled chili bean paste.
Ingredients
Grass carp meat (washed and diced)
200 g
Choy sum hearts
200 g
Carrot
10 g
Red chili pepper
1
Ginger (washed, sliced and minced)
1 small
Pickled chili pepper (minced)
to taste
Scallion (minced)
to taste
Garlic (minced)
to taste
Starch (for marinating)
to taste
Stock
to taste
Cooking wine (for marinating and before serving)
2 tsp
Black pepper powder (for marinating and braising)
1 tsp
Refined salt (for marinating)
1 tsp
MSG
1 tsp
Soy sauce
1 tsp
Sesame oil
1 tsp
Cooking oil (for frying fish cubes at 60% heat)
30 g
Instructions
1
Prepare Ingredients
Wash the ginger and slice it; mince the garlic, scallion, and pickled chili pepper.
2
Marinate Fish
Wash the grass carp meat, dice it, then add black pepper powder, salt, cooking wine, and starch, mix well and marinate.
3
Fry Fish
When the oil temperature reaches 60% heat, add the diced fish and fry until golden brown, then remove from the oil.
4
Braise and Reduce Sauce
Leave a small amount of oil in the pot, add pickled chili pepper, ginger, garlic, and scallion, stir-fry until fragrant. Add stock and bring to a boil, then add the fried crispy fish cubes. Add black pepper powder and braise for 5 minutes. Finally add cooking wine, MSG, soy sauce, and sesame oil, stir-fry for a short while, then serve on a plate.
