Fish-Flavored Bitter Melon
Crispy and refreshing with a pronounced fish-fragrant flavor, characteristic of Zhejiang cuisine.
Ingredients
Bitter melon (remove stem and seeds, cut into thin strips, blanch and rinse with cold water)
500g
Doubanjiang (broad bean paste)
1 tbsp
Shredded scallion, shredded ginger, minced garlic
30g total
Red chili peppers (remove stem and seeds, cut into thin strips, blanch and rinse with cold water)
2
Sesame oil
to taste
Soy sauce
to taste
Sugar
to taste
Vinegar
to taste
Instructions
1
Step 1
Remove the stem from the bitter melon, cut in half lengthwise, scoop out the seeds, then cut into thin strips. Blanch briefly in boiling water, then remove and rinse with cold water. Remove the stem and seeds from the red chili peppers, cut into thin strips, blanch briefly, and set aside to cool.
2
Step 2
Heat a wok over high heat, add about 2 tablespoons of oil and heat to about 50% hot. Add the shredded scallion, shredded ginger, and minced garlic and stir-fry until fragrant, then add the doubanjiang and stir-fry until the red oil is released. Add the soy sauce, sugar, and vinegar, stir to combine, then remove and let cool to make the seasoning sauce.
3
Step 3
Place the bitter melon strips and chili pepper strips on a plate, drizzle with the seasoning sauce and sesame oil, toss to combine, and serve.
