Garlic Catfish

Name: Garlic Catfish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 Catfish (cleaned and cut into chunks after slaughtering); 2 Red chili peppers (washed and cut into segments); 2 Green chili peppers (washed and cut into segments); 1 Green onion (washed and cut into segments); 1 Ginger (washed and sliced); 2 cloves Garlic (peeled); Pixian doubanjiang (finely chopped), to taste; Soy sauce, to taste; Fine salt, to taste; Cooking wine, to taste; MSG, to taste; Aromatic vinegar, to taste; Cooking oil (heated), to taste

A home-style fish dish featuring catfish braised with doubanjiang (broad bean and chili paste) and a blend of seasonings.

35 min

Easy

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Ingredients

Catfish (cleaned and cut into chunks after slaughtering) 1

Red chili peppers (washed and cut into segments) 2

Green chili peppers (washed and cut into segments) 2

Green onion (washed and cut into segments) 1

Ginger (washed and sliced) 1

Garlic (peeled) 2 cloves

Pixian doubanjiang (finely chopped) to taste

Soy sauce to taste

Fine salt to taste

Cooking wine to taste

MSG to taste

Aromatic vinegar to taste

Cooking oil (heated) to taste

Instructions

Prepare the ingredients

Clean the catfish after slaughtering and cut it into chunks; wash the chili peppers and cut them into segments; wash and cut the green onions into segments; wash and slice the ginger; finely chop the doubanjiang.

Stir-fry the base

Heat a wok over high heat, pour in the oil and bring it up to temperature, add the Pixian doubanjiang and stir-fry until the oil turns bright red, then add the green onion, ginger, and stock.

Braise the fish chunks

Add the soy sauce, salt, cooking wine, fish chunks, garlic, and chili peppers in sequence; once it comes to a boil, reduce to low heat and simmer slowly for 10 minutes.

Plate the fish

When the fish is fully cooked and flavorful, scoop it out first and place it on a serving plate.

Pour the sauce and finish

Turn the heat back up to high to reduce the remaining sauce in the wok, then stir in the MSG and aromatic vinegar; once the sauce thickens, ladle it over the fish chunks and serve.