Sweet Bean Sauce Marinated Sole

Name: Sweet Bean Sauce Marinated Sole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 750 g Sole (flounder); 50 g each Fatty and lean pork (shredded); 25 g Soaked dried shiitake mushrooms (shredded); 150 g Sweet bean sauce; 15 g Scallion (minced); 15 g Fresh ginger (minced); 15 g Garlic (minced); 300 g Peanut oil; 250 g Clear broth; 20 g Vinegar; 10 g Shaoxing wine; 10 g Soy sauce; 10 g Starch (mixed with water for slurry); to taste Scallion oil (quantity not specified in original)

Shandong-style dish with a glossy sheen, rich savory aroma, tender and non-greasy texture, and fresh, well-balanced flavors.

50 min

Easy

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Ingredients

Sole (flounder) 750 g

Fatty and lean pork (shredded) 50 g each

Soaked dried shiitake mushrooms (shredded) 25 g

Sweet bean sauce 150 g

Scallion (minced) 15 g

Fresh ginger (minced) 15 g

Garlic (minced) 15 g

Peanut oil 300 g

Clear broth 250 g

Vinegar 20 g

Shaoxing wine 10 g

Soy sauce 10 g

Starch (mixed with water for slurry) 10 g

Scallion oil (quantity not specified in original) to taste

Instructions

Prepare the sole

Scale the sole, wash off the black skin on its back, make diagonal cuts along the spine, rub with sweet bean sauce, and let it marinate for flavor.

Prepare the aromatics and side ingredients

Shred the shiitake mushrooms, mince the scallion, ginger, and garlic, and set aside.

Pan-fry the fish

Add peanut oil to a wok and heat over medium heat to about 60% hot (around 150°C). Place the fish pieces in the pan and fry until both sides turn golden, then remove.

Braise and finish

Leave a small amount of oil in the pan and heat to about 60% hot (around 150°C). Sauté with scallion, ginger, and garlic, add the shredded fatty and lean pork and stir-fry briefly, then add the clear broth, vinegar, Shaoxing wine, soy sauce, and shiitake mushrooms. Return the fish pieces to the pan and braise together. When about one-third of the sauce remains, remove the fish and arrange on a serving plate. Thicken the remaining sauce in the wok with a wet starch slurry, stir in the scallion oil, and pour over the fish before serving.