Fish Braised in Chili Bean Sauce

Name: Fish Braised in Chili Bean Sauce
Total time: 30 min
Cuisine: asian
Ingredients: 1 carp, trout, or sea bass weighing about 1 ½ pounds, cleaned, with head and tail still attached peanut oil; 3/4 teaspoon salt; 1-2 tablespoons Shaoxing rice wine or medium-dry sherry; 4 tablespoons Sichuanese chili bean paste; 1 tablespoon finely chopped garlic; 1 1/3 cup chicken stock; 1 teaspoon white sugar; 1-2 teaspoons light soy sauce; 1 1/4 teaspoon cornstarch dissolved in 1 teaspoon cold water; 1/2 teaspoon Chinkiang or black Chinese vinegar; 3 scallions, green parts only, finely sliced

Recipe from Fuchsia Dunlop

Adapted by Kenneth Chang

Total Time: About 30 minutes
Rating: 5(18)
Comments: Read comments

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Ingredients

1carp, trout, or sea bass weighing about 1 ½ pounds, cleaned, with head and tail still attached peanut oil

For the Marinade

¾teaspoon salt
1-2 tablespoons Shaoxing rice wine or medium-dry sherry

For the Sauce

4tablespoons Sichuanese chili bean paste
1tablespoon finely chopped garlic
1⅓cup chicken stock
1teaspoon white sugar
1-2 teaspoons light soy sauce
1¼teaspoon cornstarch dissolved in 1 teaspoon cold water
½teaspoon Chinkiang or black Chinese vinegar
3scallions, green parts only, finely sliced

Ingredient Substitution Guide

Preparation

Step 1
Use a cleaver or sharp knife to make 4 or 5 shallow diagonal cuts into each side of the fish, and to pierce its head (this releases more flavorsome juices). Rub the fish inside and out with the salt and Shaoxing rice wine and leave to marinate while you assemble the other ingredients.
For the Marinade
1. Step 2
  Season the wok, then heat ⅓ cup of oil over a high flame until smoking. Dry the fish with paper towels and fry it briefly on each side just long enough to crisp up the skin. (The fish can be briefly deep-fried instead if you have the oil handy.) Remove and set aside. Rinse and dry the wok.
2. Step 3
  Return the wok to a medium flame with 4 tablespoons of fresh oil. When it is hot, add the chili bean paste and stir-fry for 20 to 30 seconds until the oil is red and smells delicious. Add the ginger and garlic and stir-fry for another 20 seconds or so until you can smell their fragrance. Then pour in all the stock, turn up the heat, and bring the liquid to a boil. Season to taste with the sugar and soy sauce.
For the Sauce
1. Step 4
  Gently place the fish into the wok and spoon some sauce over it. Turn the heat down, cover and simmer for 8-10 minutes until the fish is cooked and has absorbed some of the flavors of the sauce. Turn the fish once during the cooking time, spooning some more sauce over it.
2. Step 5
  When the fish is done, gently transfer it to a serving dish. Add the cornstarch mixture to the sauce and stir briefly until it thickens. Add the vinegar and scallions, stir a couple of times, and pour the sauce over the waiting fish.