Whole Fish with Spicy Bean Paste

Name: Whole Fish with Spicy Bean Paste
Total time: 40 min
Ingredients: 1 large fish, gutted and scaled Whole fish (carp or tilapia), about 1.5 lbs; 2 tablespoons Fermented broad bean paste (doubanjiang); 3 slices Ginger; 4 cloves, sliced Garlic; 1 teaspoon Sichuan peppercorns; 4-5 whole Dried red chilies; 3 stalks, white and green parts separated Scallions; 1/2 cup, tender sprigs Fresh cilantro; 3 tablespoons Vegetable oil; 1 tablespoon Soy sauce; 1 tablespoon Rice vinegar; 1 teaspoon Sugar; 1 cup Chicken stock or water

A classic Sichuan-style whole fish braised in a rich, aromatic sauce made with fermented broad bean paste, Sichuan peppercorns, and fresh aromatics. The fish is scored and cooked until tender, soaking up all the complex, savory-spicy flavors.

40 min

Medium

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Story

This dish showcases the bold, numbing-spicy character of Sichuan cuisine. The key is to score the fish deeply so the sauce penetrates every bite, and to finish with a flourish of fresh cilantro for brightness.

Ingredients

Whole fish (carp or tilapia), about 1.5 lbs 1 large fish, gutted and scaled

Fermented broad bean paste (doubanjiang) 2 tablespoons

Ginger 3 slices

Garlic 4 cloves, sliced

Sichuan peppercorns 1 teaspoon

Dried red chilies 4-5 whole

Scallions 3 stalks, white and green parts separated

Fresh cilantro 1/2 cup, tender sprigs

Vegetable oil 3 tablespoons

Soy sauce 1 tablespoon

Rice vinegar 1 tablespoon

Sugar 1 teaspoon

Chicken stock or water 1 cup

Instructions

Prepare the fish

Score the fish on both sides with 3-4 diagonal cuts, cutting through to the bone. This helps the fish cook evenly and absorb the sauce. Pat completely dry with paper towels and season lightly with salt.

Build the aromatics

Heat oil in a wide skillet or wok over medium-high heat. Add the doubanjiang and stir-fry for 30 seconds until fragrant and darker in color. Add Sichuan peppercorns, dried chilies, ginger, and garlic. Cook until aromatic, about 1 minute.

Sear and braise

Carefully place the fish in the pan. Cook for 2-3 minutes per side until lightly seared. Pour in the stock, soy sauce, vinegar, and sugar. The liquid should come halfway up the sides of the fish. Bring to a gentle simmer.

Finish cooking

Cover and simmer for 12-15 minutes, turning the fish once halfway through, until the fish is cooked through and flakes easily. Add the scallion whites and let them infuse into the sauce.

Serve

Transfer the fish to a serving platter. Spoon the sauce generously over the top. Garnish with fresh cilantro and the green parts of the scallions. Serve immediately with steamed rice.