Chinese
Chinese - Hubei Cuisine
Spicy Fish Hubei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g grass carp fillets, sliced
- • 2 tbsp doubanjiang
- • 1 tbsp dried red chilies
- • 1 tsp Sichuan peppercorns
- • 3 cloves garlic, minced
- • 3 slices ginger
- • 1 tbsp Shaoxing rice wine
- • 1 tsp cornflour
- • 200g bean sprouts
Preparation Steps
1
Phase 1
Toss the fish slices with Shaoxing wine and cornflour; rest 15 minutes.
2
Phase 2
Fry doubanjiang, garlic, ginger, and chilies in oil until fragrant.
3
Phase 3
Add 500ml water, bring to a boil, and blanch the bean sprouts until just tender.
4
Phase 4
Slide in the fish slices and poach gently for 2-3 minutes until opaque.
5
Phase 5
Ladle the fish and broth into a bowl, then scatter with Sichuan peppercorns and chili flakes.
6
Phase 6
Pour a splash of hot oil over the top and serve immediately.