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Sweet, Sour and Spicy Braised Fish

Name: Sweet, Sour and Spicy Braised Fish
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 fish (San Dao Lin carp); to taste, extra garlic scallion, ginger, garlic; 6-7 dried chili peppers; 1 small handful Sichuan peppercorns; 1 tablespoon Zuo Xiang Yuan cooked soybean paste; 2-3 tablespoons sugar; 2-3 tablespoons white vinegar; 1-2 tablespoons light soy sauce; 1 tablespoon oyster sauce; half bottle beer; 1 teaspoon dark soy sauce

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Sweet, Sour and Spicy Braised Fish

	Ingredient	Amount	Notes
	fish (San Dao Lin carp)	1
	scallion, ginger, garlic	to taste, extra garlic
	dried chili peppers	6-7
	Sichuan peppercorns	1 small handful
	Zuo Xiang Yuan cooked soybean paste	1 tablespoon
	sugar	2-3 tablespoons
	white vinegar	2-3 tablespoons
	light soy sauce	1-2 tablespoons
	oyster sauce	1 tablespoon
	beer	half bottle
	dark soy sauce	1 teaspoon

A delicious Sweet, Sour and Spicy Braised Fish recipe.

Cooking StepsHow to cook Sweet, Sour and Spicy Braised Fish step by step

Step 1 Detail

Clean the fish and make 2-3 diagonal cuts on each side. Pat dry.
Step 2 Detail

Heat oil in a wok. Once hot, turn to low heat, sprinkle a pinch of salt (to prevent oil splatter), and place the fish in to pan-fry. Do not move the fish — you can gently shake the wok if worried about sticking. Pan-fry each side for about 3 minutes.
Step 3 Detail

Push the fish to the side of the wok. Add scallion, ginger, garlic (extra garlic), Sichuan peppercorns, and dried chili peppers. Stir-fry until fragrant. Add 1 tablespoon cooked soybean paste, 2 tablespoons light soy sauce, and 1 tablespoon oyster sauce. Fry until aromatic, then pour in half a bottle of beer (enough to cover about half the fish). Add 1 tablespoon salt (optional), 1 teaspoon dark soy sauce for color, and 2-3 tablespoons each of white vinegar and sugar.
Step 4 Detail

Braise over medium-low heat for 15-20 minutes without flipping. Use a ladle to spoon the sauce over the fish. Reduce until the sauce is thick and glossy. Season with 1 teaspoon of MSG, then plate and serve.