Fish Tails in Black Bean and Chili Sauce

Name: Fish Tails in Black Bean and Chili Sauce
Cuisine: Chinese
Ingredients: 300g Grass carp or carp fish tails; 10g Fermented black beans; 2g Dried chili peppers; 10g Bamboo shoot slices; Green garlic, as needed; 2g Salt (for marinating); 4g Soy sauce; 2g Vinegar; 3g Sugar; 2g MSG; 4g Cooking wine; 10g Cornstarch (for coating and thickening); 10g Oil; 2 Eggs (for coating); Chicken broth (for braising), as needed

A classic Hunan home-style dish, this recipe features fish tail slow-braised with fermented black beans (douchi) and dried chili, with a glossy red appearance and robust, rich fermented black bean flavor.

Varies

Easy

0 favorites

Fish Tails in Black Bean and Chili Sauce

Ingredients

Grass carp or carp fish tails 300g

Fermented black beans 10g

Dried chili peppers 2g

Bamboo shoot slices 10g

Green garlic as needed

Salt (for marinating) 2g

Soy sauce 4g

Vinegar 2g

Sugar 3g

MSG 2g

Cooking wine 4g

Cornstarch (for coating and thickening) 10g

Oil 10g

Eggs (for coating) 2

Chicken broth (for braising) as needed

Instructions

Marinating and Coating

Marinate the fish tails with salt for about 10 minutes, then coat with wet cornstarch and beaten egg.

Frying

Heat oil in a pan until 80% hot, add the fish tails and fry until golden brown, then remove.

Braising

Leave some oil in the pan, add dried chili peppers and stir-fry until fragrant. Add fermented black beans, fish tails, side ingredients, and seasonings; stir-fry. Add chicken broth and braise on low heat until tender, drizzle with cornstarch slurry to thicken, then transfer to a plate to serve.