Spicy Douban Fish

Name: Spicy Douban Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Carp (cleaned, with three diagonal slashes on each side); 4 slices Ginger; to taste Scallion (finely chopped); to taste Garlic (minced); to taste Red chili pepper; 2 tbsp Doubanjiang (chili bean paste); to taste Cooking wine; to taste Sugar; to taste Cornstarch (for thickening); to taste Tomato sauce

Braised carp with doubanjiang, Northeastern Chinese home-style — spicy, tender, and full of flavor.

30 min

Easy

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Ingredients

Carp (cleaned, with three diagonal slashes on each side) 1

Ginger 4 slices

Scallion (finely chopped) to taste

Garlic (minced) to taste

Red chili pepper to taste

Doubanjiang (chili bean paste) 2 tbsp

Cooking wine to taste

Sugar to taste

Cornstarch (for thickening) to taste

Tomato sauce to taste

Instructions

Preparing the Fish

Clean the carp and make three diagonal slashes on each side of the body.

Pan-frying the Fish

Heat oil until about 80% hot, gently slide the fish in and pan-fry until both sides are golden brown, then remove and set aside.

Braising and Thickening

Heat the wok until hot, stir-fry the scallions, ginger, and minced garlic until fragrant, then add the fish. Stir in the doubanjiang, cooking wine, and seasonings, and simmer for 5 minutes. Thicken with a cornstarch slurry and serve.