Douchi Fish Strips
A savory, richly flavored fermented black bean fish strip, delicious served hot or cold.
Ingredients
Fish fillet (cleaned)
500 g
Fermented black beans (finely chopped)
40 g
Pork loin (cleaned and minced)
50 g
Ginger (smashed)
20 g
Scallion (cut into segments)
20 g
Salt
2 g
Soy sauce
10 g
Shaoxing wine
25 g
Sugar
15 g
Sesame oil
15 g
Vegetable oil
500 g (consumes 75 g)
Stock
750 g
Instructions
1
Prepare the aromatics
Smash the ginger; cut the scallion into segments; clean and mince the pork; finely chop the fermented black beans.
2
Prepare the fish strips
Rinse the fish fillet and cut into strips about 4 cm long and 1.2 cm thick. Add 1.5 g salt, 10 g Shaoxing wine, and 10 g each of ginger and scallion, mix well, and marinate for about 20 minutes.
3
Fry the fish strips
Place a wok over high heat, add the vegetable oil and heat to 70% hot, then add the fish strips and fry until golden yellow. Remove and drain.
4
Braise and reduce the sauce
Pour out the frying oil, leaving 25 g in the wok. Add the minced pork, fermented black beans, ginger, and scallion and stir-fry until fragrant, then add the fish strips and toss to combine. Pour in the stock, add 0.5 g salt, the soy sauce, 15 g Shaoxing wine, and the sugar, and braise together. Once the liquid comes to a boil, reduce over medium heat until the sauce dries out and the oil turns glossy on the surface. Drizzle with the sesame oil, transfer to a plate, and let cool before serving.
