Chinese
Chinese - Fujian Min Cuisine
Spicy Fish Min
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 whole carp or tilapia
- • 2 tbsp doubanjiang (chilli bean paste)
- • 6 dried red chilies
- • 4 cloves garlic, minced
- • 3 slices ginger
- • 2 tbsp Shaoxing rice wine
- • 1 tbsp light soy sauce
- • 1 tsp sugar
- • 1 spring onion, chopped
Preparation Steps
1
Phase 1
Score the fish on both sides and pat dry.
2
Phase 2
Fry the fish in hot oil until the skin crisps; set aside.
3
Phase 3
Sizzle doubanjiang, garlic, ginger, and chilies until fragrant.
4
Phase 4
Return the fish with Shaoxing wine, soy, sugar, and 300ml water; simmer 10 minutes.
5
Phase 5
Reduce the sauce until glossy and spoon over the fish.
6
Phase 6
Scatter with spring onion and serve with steamed rice.