{"id":3643,"date":"2014-03-04T07:00:17","date_gmt":"2014-03-03T23:00:17","guid":{"rendered":"http:\/\/fd5.b5b.myftpupload.com\/?p=3643"},"modified":"2022-10-11T15:16:34","modified_gmt":"2022-10-11T07:16:34","slug":"braised-spicy-fish-sichuan-style","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/braised-spicy-fish-sichuan-style\/","title":{"rendered":"Braised Spicy Fish\u2014Sichuan Style"},"content":{"rendered":"

This braised spicy fish dish<\/em> is named as Doubanjiang fish<\/em>(\u8c46\u74e3\u5168\u9c7c) in Chinese. For the lovers of Sichuan cuisine, you may find that there are many featured fish dishes in Sichuan Cuisine for example spicy boiled fish<\/a> (\u6c34\u716e\u9c7c) and boiled fish with pickled vegetables (\u9178\u83dc\u9c7c). This dish is my mother\u2019s featured dish. Whenever we have guests, she will be praised for this easy braised spicy fish.<\/p>\n

The main seasonings used for this dish is Doubanjiang<\/a> and dou-chi<\/a>. If those two kinds of paste I are difficult for you to find, you can replace the doubanjiang with other chili paste and increase the garlic, ginger and scallion a little bit more.<\/p>\n

\"Spicy<\/a><\/p>\n

\"Braised<\/a><\/p>\n

The fish for this dish can be grass carp, weever or other freshwater fish.<\/p>\n

Firstly clean the fish carefully, remove the entrails and scale. Add 1 tablespoon of cooking wine or sherry and 2 teaspoons of salt evenly on the surface and marinade for around 10 minutes. You can cut some scratch on the surface if the fish is relative big in size. I skip this step since I only have a small size fish.<\/p>\n

Then we prepare other ingredients. Cut ginger, garlic and scallion into small sections and peppers into thin shreds.<\/p>\n

\"Braised<\/a><\/p>\n

Put some oil in pan. Add the marinated fish when the oil just warm to saut\u00e9 about 5 minutes or until the both sides become slightly golden brown.<\/p>\n

Now begin to stir-fry the sauces. Add oil firstly and then ginger, garlic and scallions in to stir-fry until you can smell the fragrance. Add doubanjiang and dou-chi in to cook for around 2 minutes with middle fire until you can sell the red oil.<\/p>\n

Return the fish back and add 1 tablespoon of cooking wine and half of the peppers shreds. Cover your pan and cook for 2 minutes. Turn the fish over and cook for around 2 minutes.<\/p>\n

\"Braised<\/a><\/p>\n

Sprinkle some chopped spring onion and decorate with pepper shreds.<\/p>\n

\"Braised<\/a><\/p>\n

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Braised Spicy Fish\u2014Sichuan Style<\/h2>\n\t\t
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Famous Sichuan Style Braised whole Fish with Doubanjiang. Also named as doubanjiang fish<\/span><\/div>\n\t\t
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