Fermented Black Bean Fish
Fragrant and tender with a crisp texture, this dish features rich douchi flavor and a distinctive taste, making it a perfect accompaniment to drinks.
Ingredients
Fresh fish meat (washed, cut into 5 cm long × 1.2 cm wide strips)
450g
Tongchuan fermented black beans (finely chopped)
50g
Vegetable oil (for frying the fish)
500g
Green onions (some cut into scallion knots for marinating, some cut into ~3 cm sections for stir-frying)
15g
Garlic (cut into round slices)
15g
Cooking wine
10g
Salt
5g
Soy sauce
10g
Fresh broth
50g
Pepper (for marinating and braising)
2g
Sesame oil
10g
Ginger (sliced for marinating)
10g
Instructions
1
Ingredient Prep and Marinating
Wash the fresh fish meat and cut into 5 cm long × 1.2 cm wide strips. Mix with ginger slices, scallion knots, salt, cooking wine, and pepper, and marinate to season. Finely chop the fermented black beans, cut the green onions into ~3 cm sections, and slice the garlic into rounds.
2
Frying the Fish
Heat a wok over the flame and add vegetable oil. Heat to about 200°C, add the fish strips, and fry until golden yellow. Remove and pour off the oil.
3
Braising
Add a small amount of fresh vegetable oil and heat. Add the fermented black beans and stir-fry until the moisture evaporates. Add the scallion sections and garlic slices and stir briefly, then add the fish strips. Add cooking wine, salt, soy sauce, fresh broth, and pepper, stir to combine, and braise briefly. Reduce the heat and cook until the sauce thickens and nearly dries up, then add sesame oil, transfer to a plate, and let cool.
4
Plating and Serving
To serve, arrange the fish strips on a plate, remove the scallions and garlic, and drizzle the sauce over the fish.
