Sichuan Dou Ban Fish

Von Souped Up Recipes · 45 Min.

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Zubereitung

1. Make a few shallow cuts on each side of the fish fillet.
2. Rub the fish with crushed scallion, ginger and a drizzle of Shaoxing wine, then leave it at room temperature for 15 minutes.
3. Meanwhile, blend 3.5 tbsp Sichuan Dou Ban Jiang, 2-3 pickled chilies and 2 tbsp Chinese cooking wine into a smooth puree. Sieve it if you want to remove the seeds.
4. Dice 10 garlic cloves, 1 inch of ginger and 4 scallions and set aside.
5. Remove the aromatics from the fish and pat it dry.
6. Heat the wok until smoking, add 3 tbsp oil and pan-fry the fish for 3-5 minutes per side until both sides are golden brown. Remove the fish and clean the wok.
7. Add 3 tbsp oil, pour in the sauce and stir on low heat for a few minutes. Add the garlic and ginger and cook for a couple of minutes until fragrant.
8. Pour in 1.5 cups water and bring to a simmer. Season with 2 tsp sugar, 2 tsp soy sauce and 1.5 tbsp Chinese black vinegar.
9. Set the heat to medium-low and return the fish to the wok. Simmer each side for a couple of minutes, spooning sauce over it constantly, then flip and repeat.
10. Turn off the heat, remove the fish and place it on a plate.
11. Mix 1 tbsp cornstarch with 1.5 tbsp water and pour into the sauce. Turn the heat on low and stir until thickened, then add the diced scallion.
12. Pour the sauce over the fish and serve.

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