Sichuan-flavored Douban Fish

Name: Sichuan-flavored Douban Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about one and a half catties) Fushou Fish; 10g ginger; 1 piece shallot; 1 spoon and a half Pixian Doubanjiang; 1 spoon Cooking Wine; 1 tsp Sugar; 1/4 teaspoon salt; 1 piece Wild Sansho; 2 spoons starch; 1 spoon ketchup; 1/2 bowl Plain Water

by Dream peach

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sichuan-flavored Douban Fish

1. Wash the fish with a cleaver, put 1/4 teaspoon of salt and set aside.

2. Wash and cut the green onion, ginger, and wild pepper.

3. Put an appropriate amount of oil on the pot to heat, add the fish and fry until golden and cooked on both sides.

4. Fry until golden on both sides.

5. Leave the bottom oil in the pot and sauté the ginger, green onion, and wild pepper.

6. Add Pixian bean paste and stir-fry the red oil, then add cooking wine and white sugar in turn and stir-fry.

7. Mix the starch, ketchup and water in the auxiliary ingredients in a bowl and pour it into the pot.

8. Stir while simmering over low heat until the soup thickens.

9. Pour the sauce evenly onto the surface of the fish to finish.

10. Finished product.

Tips:
You don’t need too much oil for frying fish, it’s a little bit more than usual when frying. You can use a medium-low heat to fry until halfway through and cover with a lid to fry, so that the fish will cook quickly and the fumes will not be sprayed indiscriminately. Of course, if you want more oil to fry the cooked fish, it is also better.