Douban Fresh Fish
Bright, glossy red appearance, tender fish flesh, thick, richly flavored sauce, fresh and spicy with a subtle sweet aftertaste and faint tang.
Ingredients
carp (cleaned, patted dry, scored on both sides)
approx. 750 g
Pixian doubanjiang (finely chopped)
40 g
sugar
25 g
vinegar
25 g
soy sauce
to taste
Shaoxing wine
to taste
salt
to taste
MSG
to taste
cornstarch slurry
to taste
scallions (finely chopped, divided)
50 g total
ginger (finely chopped)
50 g total
garlic (finely chopped)
50 g total
Instructions
1
Step 1
Clean the fish, pat dry, and score several shallow cuts on both sides. Finely chop the scallions, ginger, and garlic. Finely mince the doubanjiang.
2
Step 2
Heat the oil and fry the fish until about 70% cooked, then remove and set aside.
3
Step 3
Leave an appropriate amount of oil in the pan, heat it, add the doubanjiang and fry until fragrant, then add the scallions, ginger, and garlic (reserving some scallions) and stir until aromatic. Add water, soy sauce, sugar, Shaoxing wine, and chicken bouillon powder; once boiling, place the fish back into the pan. When the fish is fully cooked, remove it and place it on a serving plate.
4
Step 4
Thicken the remaining sauce in the pan with cornstarch slurry. When the thickened sauce is cooked through, add the vinegar and the reserved scallions, stir evenly, and drizzle over the fish. Serve.
