Famous Sichuan Style Braised whole Fish with Doubanjiang. Also named as doubanjiang fish
Course Main Course
Cuisine Sichuan cuisine
Keyword Braised, fish, Spicy
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 364kcal
Author Elaine
Ingredients
1fresh water fish
1.5tablespoondoubanjiang
2teaspoonsdou-chi
1tablespooncooking oil
1green round pepper
1red round pepper
1root ginger
2garlic cloves
1scallion
1tablespooncooking wine
1tablespoonchopped spring onions
Marinating sauce
1tablespooncooking wine
2teaspoonssalt
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 1/2 tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.
Heat up the left 1/2 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.
Notes
When sauté the fish, add the fish in when the oil in warm but not hot, otherwise the fish skin might be destroyed.You can also add some vegetables or mushroom in to make this a balanced healthy dinner.