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twice cooked fish|chinasichuanfood.com
Twice cooked fish
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Szechuan style twice cooked fish

Course: Main Course
Cuisine: Sichuan
Keyword: fish, twice cooked
Servings: 2
Calories: 418 kcal
Author: Elaine
Ingredients
  • 1 fish fillet ,snakehead or other type you prefer (around 600 grams)
  • 1 tbsp. Chinese cooking wine
  • 1 tbsp. light soy sauce
  • pinch of salt
  • 1/4 tsp. sugar
  • 5-6 ginger sheds
  • cornstarch for coating
Stir-fry
  • 1 tbsp. cooking oil
  • 1 tbsp. doubanjiang
  • 1 tbsp. fermented black beans ,dou-chi
  • 1 thumb ginger ,sliced
  • 2 gloves garlic ,sliced
  • 2 garlic sprouts ,cut into small sections
  • 3-4 long red peppers ,shredded
  • 4-5 scallions
  • 1 tbsp. light soy sauce
  • pinch of salt
Instructions
  1. Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
  2. Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
  3. Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
  4. Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
  5. Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.
Nutrition Facts
Twice cooked fish
Amount Per Serving
Calories 418 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 150mg50%
Sodium 989mg43%
Potassium 1037mg30%
Carbohydrates 7g2%
Sugar 2g2%
Protein 62g124%
Vitamin A 310IU6%
Vitamin C 16.6mg20%
Calcium 47mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.