Hechuan Fish Slices
Fish fillets are coated in egg yolk batter and fried until crispy, then stir-fried with green peppers. Doubanjiang (broad bean paste) and tomato sauce create a sweet, sour, and spicy flavor.
Ingredients
carp (cleaned thoroughly, head and tail removed, cut in half lengthwise, deboned and skinned, cut into slices or rectangular slices)
1
green pepper (washed, cut open and seeded, sliced)
to taste
peanut (finely chopped)
to taste
oil
to taste
salt
to taste
doubanjiang (pickled chili)
to taste
tomato paste (add sparingly, mainly to enhance color)
to taste
sugar
to taste
vinegar
to taste
ground black pepper
to taste
cooking wine
to taste
MSG
to taste
garlic slices
to taste
ginger slices
to taste
scallion pieces
to taste
chili oil
to taste
egg yolk
to taste
cornstarch
to taste
Instructions
1
Step 1
Clean the carp thoroughly, remove the head and tail, cut it in half lengthwise, debone and remove the skin, then cut into slices or rectangular pieces. Season with MSG, cooking wine, salt, and ground black pepper. Wash the green pepper, cut it open, remove the seeds, and slice it; finely chop the peanuts. Mix the egg yolk and cornstarch with water to form a batter.
2
Step 2
Heat a large wok of oil to 70% of its smoking point. Toss the fish slices with finely chopped peanuts, then coat them in the batter. Fry the slices one by one until they set. Lower the oil temperature to 50-60% of its smoking point, fry until fully cooked, then remove. Once the oil temperature rises to 80-90% of its smoking point, return the fish slices to the wok and fry until crispy, then remove.
3
Step 3
Heat a small wok of oil, add the garlic and ginger slices and sauté until fragrant. Add the doubanjiang and stir-fry until well cooked. Splash with cooking wine, add stock. Stir in sugar, vinegar, salt, tomato paste, and MSG, bring to a boil, then thicken with a starch slurry. Add the fish slices and green pepper, toss to coat with the sauce. Sprinkle with scallion pieces, drizzle with chili oil, then transfer to a serving dish.
