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Doubanyu: Fish in Pixian Doubanjiang (Chili Bean Sauce), 豆瓣鱼

Adapted from Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Ingredients

  • 1 whole fish (trout, mackerel, red snapper or similar), 1½ to 2 pounds, fully cleaned, head and tail retained
  • 1 tablespoon Shaoxing rice wine
  • 1 cup chicken broth
  • 2 teaspoons Chinese light soy sauce
  • 2 teaspoons Zhenjiang (Chinkiang) black vinegar
  • 2 teaspoons Shaoxing rice wine
  • 2 teaspoons sugar
  • 1 cup (or more) canola or peanut oil
  • 3 tablespoons Pixian doubanjiang (chili bean paste)
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon scallion, finely chopped
  • 3 scallions, cut in 1-inch-long slivers
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

  • Make two or three slits with a knife into the flesh of the fish on each side and pour 1 tablespoon Shaoxing wine over and inside the fish. Mix the chicken broth, soy sauce, black vinegar, 2 teaspoons Shaoxing wine and sugar together in a bowl or measuring cup.
  • Heat wok over a high flame until wisps of heat start to rise. Add 1 cup of oil, or enough to fry the fish, and heat to 400°F. Wipe the fish dry and carefully lower into oil. Fry on one side until the skin is lightly brown and crisp. Carefully flip the fish and fry equally on the other side. Remove fish and hold in reserve.
  • Pour off oil, clean the wok and return to heat. When wok is hot, add 4 tablespoons fresh oil and heat over a medium-low flame. Add the chili bean paste, ginger, garlic and 1 tablespoon scallion and stir-fry until fragrant. Add the chicken broth sauce mixture and mix well. Return the fish to the wok, cover it with a lid, and let it braise and steam for about 3 minutes. Carefully flip the fish and let it braise on the other side for 3 minutes or until it is done and the fish easily flakes when tested with a fork. Remove the whole fish to a serving platter.
  • Add the scallion slivers and cornstarch mixture to the wok and cook until the sauce is slightly thickened. Pour the sauce over the fish and serve.