Stone-Climbing Fish Braised with Single-Clove Garlic

Name: Stone-Climbing Fish Braised with Single-Clove Garlic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 750 g Stone-climbing fish; 150 g Single-clove garlic (peeled, stems removed); 20 g Pickled red chili (finely chopped); 25 g Celery (diced); 25 g Soy sauce; 10 g Minced ginger; 10 g Vinegar (added in two batches); 30 g Pixian doubanjiang; 25 g Wet cornstarch; 50 g Shaoxing wine; 500 g Meat broth; 8 g Sugar; 100 g Cooked vegetable oil; 1 g MSG

A famous Sichuan local specialty dish braised with single-clove garlic, stone loach, broad bean paste, pickled red chili peppers and other ingredients, with a balanced flavor of savory, spicy, sweet and sour.

50 min

Easy

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Stone-Climbing Fish Braised with Single-Clove Garlic

Ingredients

Stone-climbing fish 750 g

Single-clove garlic (peeled, stems removed) 150 g

Pickled red chili (finely chopped) 20 g

Celery (diced) 25 g

Soy sauce 25 g

Minced ginger 10 g

Vinegar (added in two batches) 10 g

Pixian doubanjiang 30 g

Wet cornstarch 25 g

Shaoxing wine 50 g

Meat broth 500 g

Sugar 8 g

Cooked vegetable oil 100 g

MSG 1 g

Instructions

Ingredient Preparation

Clean the fish by slitting open the belly, removing the innards and gills. Finely chop the pickled red chili. Peel the single-clove garlic and remove the stems. Dice the celery.

Braising the Fish

Place a wok over high heat, add the cooked vegetable oil and heat until about 70% hot. Fry the single-clove garlic until the skin wrinkles, then remove and set aside. Add the Pixian doubanjiang, pickled red chili, and minced ginger, and stir-fry until fragrant. Pour in the meat broth, simmer briefly, then strain out the solids. Add the Shaoxing wine, soy sauce, sugar, and one portion of the vinegar, then place the fish in. Switch to low heat and braise slowly. When the fish becomes tender and the flesh is soft, carefully lift it out and arrange on a serving plate.

Thickening the Sauce

Thicken the cooking liquid with the wet cornstarch, then add the diced celery, the remaining vinegar, and the MSG. Stir to combine, pour the sauce over the fish, and serve immediately.