Chinese
Chinese - Hunan Xiang Cuisine
Braised Fish Hunan
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 or tilapia, gutted and scored
- • 1 tsp salt
- • 2 tbsp cooking oil
- • 3 slices fresh ginger
- • 4 cloves garlic, sliced
- • 5 dried red chilies
- • 2 tbsp doubanjiang
- • 1 tbsp black vinegar
- • 1 tbsp light soy sauce
Preparation Steps
1
Phase 1
Score the fish and rub with salt, letting it rest for 10 minutes.
2
Phase 2
Shallow-fry the fish in hot oil until both sides are golden, then set aside.
3
Phase 3
Fry the ginger, garlic, and chilies in the same oil until fragrant.
4
Phase 4
Add the doubanjiang, soy sauce, vinegar, and 300ml water, and bring to a simmer.
5
Phase 5
Return the fish and simmer, covered, for 10-12 minutes.
6
Phase 6
Spoon the sauce over the fish until it thickens.
7
Phase 7
Serve whole, drenched in the spicy sauce.