This braised spicy seek supply is named as Doubanjiang fish in Asian. For the lovers of Sichuan cooking, you may conceptualize that there are more featured fish dishes in Sichuan Cooking for example spicy poached seek and poached seek with pickled vegetables . This ply is my mother's featured cater. Whenever we make guests, she leave be praised for this light braised spicy fish.
The important seasonings used for this cater is Doubanjiang and dou-chi. If those two kinds of condiment I are rocky for you to grow, you can replace the doubanjiang with opposite chilli adhesive and amount the flavourer, colorful and onion a young bit much.
The search for this cater can be marijuana object, weever or additional freshwater search.
Foremost immaculate the search carefully, take the innards and chip. Add 1 containerful of preparation intoxicant or sherry and 2 teaspoons of flavorer evenly on the cover and steep for around 10 transactions. You can cut whatever imprint on the surface if the seek is person big in filler. I neglect this move since I exclusive bang a bittie filler fish.
Then we prepare opposite ingredients. Cut seasoning, seasoner and scallion into dwarfish sections and peppers into twiglike shreds.\
Ingredients
- 1 freshwater fresh
- 1 and ½ tablespoon doubanjiang
- 2 teaspoons dou-chi
- 1 tablespoon cooking oil
- One green round pepper
- One red round pepper
- 1 root ginger
- 2 garlic cloves
- 1 scallion
- 1 tablespoon cooking wine
- 1 tablespoon chopped spring onions
Marinating sauce
- 1 tablespoon cooking wine
- 2 teaspoons salt
Instructions
- Scale and wash the fish carefully. Marinade with 1 tablespoon of cooking wine and 2 teaspoons of salt. Do spread the salt evenly. Set aside for 10 minutes.
- Prepare other ingredients one by one.
- Add ½ tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.
- Heat up the left ½ tablespoon oil in pan. Add ginger, garlic and scallions to stir-fry until aroma with middle fire. Add doubanjiang and dou-chi in to stir-fry until you can see red oil.
- Return the fish back to the pan. Add 1 tablespoon of cooking wine and pepper shreds in. Cover the pan to cook for around 2 minutes and turn the fish over to continue cooking for 2 minutes.
- Transfer the fish out and garnish some chopped spring onions on top. I also add some pepper shreds as a decoration.