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Braised Mandarin Fish
This dish offers a rich and savory taste with the sweet flavor of mandarin fish paired perfectly with the spicy kick from doubanjiang creating a wonderful balance every bite is soft and tender while the scallions add a fresh hint of brightness it makes for a comforting meal that is both easy to prepare and […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Mandarin Fish
| Ingredient | Amount |
|---|---|
| Mandarin fish | 1 as needed |
| Scallion | ½ |
| Ginger | 3–5 |
| Garlic | 5–10 |
| Doubanjiang (Pixian chili bean paste) | 1 as needed |
| Salt | 2 as needed |
| Light soy sauce | 2 as needed |
| Dark soy sauce | 1 as needed |
| Shaoxing wine | 1 as needed |
| Beer | ½ |
| Chicken bouillon powder | 1 as needed |
| Sugar | 5 as needed |
| Bird's eye chili | 2 as needed |
| Cilantro | 2–3 |
| White pepper | 3 as needed |
- Mandarin fish1 as needed
- Scallion½
- Ginger3–5
- Garlic5–10
- Doubanjiang (Pixian chili bean paste)1 as needed
- Salt2 as needed
- Light soy sauce2 as needed
- Dark soy sauce1 as needed
- Shaoxing wine1 as needed
- Beer½
- Chicken bouillon powder1 as needed
- Sugar5 as needed
- Bird's eye chili2 as needed
- Cilantro2–3
- White pepper3 as needed
Cooking StepsHow to cook Braised Mandarin Fish step by step
-
Step 1Clean the fish and score both sides with crosshatch cuts.
-
Step 2Prep the aromatics: slice the scallion, ginger, garlic, and bird’s eye chilies.
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Step 3Heat oil in a wok until about 150 °C (moderate heat). Sprinkle in a pinch of salt to prevent sticking, then slide the fish in and pan-fry.
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Step 4Fry until lightly golden on the bottom, then flip.
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Step 5Add the scallion, ginger, garlic, and bird’s eye chilies along with the doubanjiang. Stir until fragrant. Pour in the sugar, Shaoxing wine, soy sauces, beer, white pepper, and 500 ml boiling water. Bring to a rolling boil over high heat, then reduce to medium, cover, and braise. Avoid flipping the fish while braising; instead, ladle the sauce over the fish repeatedly to baste. When the sauce has mostly reduced, stir in the chicken bouillon. Transfer the fish to a serving plate, garnish with cilantro, and spoon the remaining sauce over the top.
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Step 6Plate and serve.
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Step 7Done!
Braised Mandarin Fish
This dish offers a rich and savory taste with the sweet flavor of mandarin fish paired perfectly with the spicy kick from doubanjiang creating a wonderful balance every bite is soft and tender while the scallions add a fresh hint of brightness it makes for a comforting meal that is both easy to prepare and […]
Ingredients
- 1 as needed Mandarin fish
- ½ Scallion
- 3–5 Ginger
- 5–10 Garlic
- 1 as needed Doubanjiang (Pixian chili bean paste)
- 2 as needed Salt
- 2 as needed Light soy sauce
- 1 as needed Dark soy sauce
- 1 as needed Shaoxing wine
- ½ Beer
- 1 as needed Chicken bouillon powder
- 5 as needed Sugar
- 2 as needed Bird's eye chili
- 2–3 Cilantro
- 3 as needed White pepper
Instructions
-
Clean the fish and score both sides with crosshatch cuts.
-
Prep the aromatics: slice the scallion, ginger, garlic, and bird’s eye chilies.
-
Heat oil in a wok until about 150 °C (moderate heat). Sprinkle in a pinch of salt to prevent sticking, then slide the fish in and pan-fry.
-
Fry until lightly golden on the bottom, then flip.
-
Add the scallion, ginger, garlic, and bird’s eye chilies along with the doubanjiang. Stir until fragrant. Pour in the sugar, Shaoxing wine, soy sauces, beer, white pepper, and 500 ml boiling water. Bring to a rolling boil over high heat, then reduce to medium, cover, and braise. Avoid flipping the fish while braising; instead, ladle the sauce over the fish repeatedly to baste. When the sauce has mostly reduced, stir in the chicken bouillon. Transfer the fish to a serving plate, garnish with cilantro, and spoon the remaining sauce over the top.
-
Plate and serve.
-
Done!
