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Braised Fish Chunks

Chunky fish pieces fry briefly to set their flesh, then braise in a fiery, savory sauce built on fermented broad bean paste, garlic, and soy, absorbing heat and umami into every flaky bite.

10 minNewEasyHot DishesStir-fryMild Spicy

Instructions

  1. 1

    Clean the fish membrane. Cut the fish into pieces.

  2. 2

    Heat oil in the pan, sprinkle some salt. Put the fish in over high heat. Do not move it! Fry the fish until it turns yellow. Flip to the other side. Fry until properly shaped, then remove and drain the oil.

  3. 3

    Heat oil in a pan and add chopped ginger and garlic. Stir-fry briefly. Add doubanjiang and slowly fry over low heat. Put the fish pieces into the pan, add cooking wine, light soy sauce, a little dark soy sauce, and some boiling water. Once it comes to a boil, add a little vinegar and some oyster sauce. Add MSG and sugar, and cook for 10 minutes. Add green and red peppers, and chopped green onions. Cook for 3 minutes until the sauce thickens, then remove from the heat.

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Ingredients

Main Ingredients

  • Fish
    to taste

Auxiliary Ingredients

  • chili
    to taste
  • Ginger
    to taste
  • Garlic
    to taste

Seasonings

  • cooking wine
    to taste
  • light soy sauce
    to taste
  • dark soy sauce
    to taste
  • Vinegar
    to taste
  • Oyster sauce
    to taste
  • white sugar
    to taste
  • Salt
    to taste
  • MSG
    to taste