Twice cooked fish
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
418 kcal
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Course
Main Course
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Cuisine
Chinese
Twice cooked fish
Description
Twice cooked fish brings together fish fillets cut into bite-sized pieces that are marinated briefly in a mixture of Chinese cooking wine, soy sauce, ginger shreds, sugar, and salt. The fish is then lightly coated with cornstarch to prepare it for shallow frying until the surface is golden and slightly crisp. After initial frying, the cooking oil is reduced to preserve some fat, and a seasoned sauce is created by frying doubanjiang (fermented chili bean paste), fermented black beans, ginger, and garlic until aromatic. Red chili peppers, garlic sprouts, and scallions are then stir-fried to add freshness and heat.
The fish pieces are returned to the pan to soak in the flavorful sauce, which is seasoned further with soy sauce and a pinch of salt. This method produces fish with a crisp exterior and tender interior infused by spicy, savory, and fermented flavors. It is intended to be served immediately to enjoy the texture contrasts and layered seasoning.
This dish is a good choice for those who appreciate fish with bold, fermented flavors and moderate heat, bringing complexity through the use of doubanjiang and black beans combined with fresh chilies and aromatics. It pairs well with plain rice to balance the rich sauce and spicy notes.
Ingredients
- 1 fish fillet ,snakehead or other type you prefer (around 600 grams)
- 1 tbsp. Chinese cooking wine
- 1 tbsp. soy sauce light
- pinch salt
- 1/4 tsp. sugar
- 5-6 ginger sheds
- cornstarch for coating
Stir-fry
- 1 tbsp. neutral cooking oil generic cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. fermented black beans ,dou-chi
- 1 ginger sliced, thumb-sized piece
- 2 garlic sliced, cloves
- 2 garlic sprouts ,cut into small sections
- 3-4 red chili peppers shredded, long
- 4-5 scallions
- 1 tbsp. soy sauce light
- pinch salt
Instructions
- Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
- Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
- Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
- Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
- Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 62g | 124% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 150mg | 50% |
| Sodium | 989mg | 41% |
| Potassium | 1037mg | 22% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 47mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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