Dry Pot Potato Fish
A fiery Sichuan-style clay pot dish featuring tender fish slices and golden potatoes simmered in a bold, aromatic sauce. Perfect for serving over steamed rice.
Story
This satisfying dish delivers the signature numbing-spicy flavor of Sichuan cuisine. The crispy fried potatoes soak up the savory sauce while the fish stays juicy and tender beneath its golden coating.
Ingredients
White fish fillets
300g, sliced thin
Potatoes
2 medium, cut into half-moons
Onion
1 small, sliced
Garlic
3 cloves, minced
Doubanjiang (Chili bean paste)
2 tablespoons
Water fish sauce or seafood base
2 tablespoons
All-purpose flour
1/2 cup
Cornstarch
1/2 cup
Light soy sauce
1 tablespoon
Sugar
1 teaspoon
Cooking wine
1 tablespoon
Chicken powder
1/2 teaspoon
Vegetable oil
as needed for frying
Instructions
1
Prep the coating and fry potatoes
Mix flour and cornstarch in a bowl. Heat oil in a wok over high heat. Add potato slices and fry until they hold their shape, then reduce to medium-low and cook through until golden. Remove and drain.
2
Coat and fry the fish
Toss fish slices in the flour-cornstarch mixture until evenly coated. Fry in the same oil until cooked through and lightly golden. For extra crispiness, do a quick second fry over high heat, then set aside.
3
Build the aromatic sauce
Pour off most of the oil, leaving about 2 tablespoons in the wok. Add garlic and doubanjiang, stir-frying until fragrant. Pour in hot water and add soy sauce, sugar, cooking wine, and chicken powder. Bring to a gentle simmer.
4
Combine and simmer
Add the fried potatoes to the sauce and let them cook for 2-3 minutes to absorb the flavors. Gently fold in the fish slices and cook another 2 minutes until everything is coated and heated through.
5
Serve in clay pot
Drizzle a little oil in a preheated clay pot and scatter onion slices across the bottom. Transfer the hot fish and potato mixture on top. Serve immediately while sizzling, perfect with steamed rice.
