Dry-Braised Fish
Fresh fish is fried until golden, then braised with minced pork and doubanjiang (broad bean paste) until the sauce is fully reduced, yielding a savory, fragrant, spicy, and tender dish.
Ingredients
Fresh fish (fins, scales, gills, and innards removed; score diagonal lines on both sides)
1
Pork (cut into small dice, about the size of mung beans)
50 g
Pickled mustard greens (cut into small dice, about the size of mung beans)
20 g
Vegetable oil (about 100 g actually used)
800 g
Doubanjiang (broad bean chili paste)
50 g
Scallions (cut into large pieces)
25 g
Sugar
25 g
Cooking wine
25 g
Soy sauce
25 g
Ginger (minced)
15 g
Garlic (minced)
15 g
Vinegar
10 g
MSG
5 g
Broth
to taste
Instructions
1
Step 1
Remove the fins, scales, gills, and innards from the fish; rinse well and score diagonal lines along both sides of the body. Cut the pork and pickled mustard greens into small dice, about the size of mung beans. Mince the ginger and garlic, and cut the scallions into large pieces.
2
Step 2
Pour oil into a wok and heat to about 70% hot. Deep-fry the fish until cooked through, then remove and drain. Stir-fry the minced pork in a small amount of oil until separated, then add the doubanjiang and fry until fragrant. Add the scallions, ginger, and garlic and stir a few times, then pour in the broth and add the fish, soy sauce, vinegar, and cooking wine. Simmer until the fish is fully cooked, then transfer the fish to a serving plate. Stir the MSG into the sauce and reduce until thickened, then pour the sauce over the fish and garnish with a sprinkle of scallions before serving.
