Sichuan Dou Ban Fish Recipe

doubanjiang

💰Cheaper: chili paste

Chili paste can provide a similar heat and flavor profile.

fish fillets

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is a plant-based alternative, while pollock is a more affordable fish option.

Prepare the fish by making a few open cuts on each side of the fillet to allow flavor to infuse.

Cut scallions into one inch long pieces.

Cut ginger into small chunks and smash them.

Rub the ginger and scallions over the fish, including the inner surface, for 3-5 minutes until the liquid becomes slippery.

Set the fish aside at room temperature for 15 minutes.

Blend 3.5 tablespoons of doubanjiang with 2-3 pickled chilies and 2 tablespoons of Chinese cooking wine until pureed.

Optionally, strain the blended sauce to remove seeds and set aside.

Crush 10 cloves of garlic and finely dice them, along with one inch of ginger and scallions, and set aside.

Heat a wok until smoking hot and add 3 tablespoons of vegetable oil.

Sprinkle 0.5 teaspoon of coarse sea salt into the oil and swirl it around.

Place the fish in the wok, cooking for 2 minutes on each side until golden brown, ensuring the fish is at room temperature and dry to prevent sticking.

Once golden brown, check the internal temperature; it should be around 91 degrees Fahrenheit, as it will cook further in the sauce.

Discard the oil or adjust the flavor of the sauce if using the same oil, then add 2-3 tablespoons of fresh oil to the wok.

Pour in the prepared sauce and stir on low heat for a few minutes before adding the garlic and ginger, cooking until fragrant.

Add 1.5 cups of water to the sauce, bringing it to a simmer.

Season the sauce with 2 teaspoons of sugar, 2 teaspoons of soy sauce, and 1.5 tablespoons of Chinese black vinegar, adjusting to taste.

Turn the heat to medium, place the fish back into the wok, and simmer for a few minutes on each side until the fish reaches 145 degrees Fahrenheit.

Remove the fish from the wok and mix 1 tablespoon of cornstarch with 1.5 tablespoons of water, adding it to the sauce to thicken.

Stir in the diced scallions and pour the sauce over the fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens