Chinese
Chinese - Dongbei Northeastern Cuisine
Spicy Fish Dongbei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 700g carp, cleaned and scored on both sides
- • 2 tbsp Sichuan chilli bean paste (doubanjiang)
- • 2 tbsp cooking oil
- • 1 tbsp light soy sauce
- • 1 tsp sugar
- • 3 cloves garlic, smashed
- • 3 slices ginger
- • 2 dried red chillies
- • 300ml water
Preparation Steps
1
Phase 1
Sear the fish in hot oil until golden on both sides, then remove.
2
Phase 2
In the same pan, fry the doubanjiang, garlic, ginger, and chillies until fragrant.
3
Phase 3
Return the fish, add water, soy sauce, and sugar; bring to a boil.
4
Phase 4
Cover and simmer 15 minutes, spooning sauce over the fish.
5
Phase 5
Uncover and simmer until the sauce clings to the fish.
6
Phase 6
Slide onto a platter and spoon the remaining sauce on top.