A delicious Braised Mandarin Fish recipe.
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Braised Mandarin Fish
Other★★ Intermediate48min
IngredientsWhat you'll need for Braised Mandarin Fish
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Mandarin fish | 1 | ||
| Scallion | ½ | ||
| Ginger | 3–5 | ||
| Garlic | 5–10 | ||
| Doubanjiang (Pixian chili bean paste) | 1 | ||
| Salt | 2 | ||
| Light soy sauce | 2 | ||
| Dark soy sauce | 1 | ||
| Shaoxing wine | 1 | ||
| Beer | ½ | ||
| Chicken bouillon powder | 1 | ||
| Sugar | 5 | ||
| Bird's eye chili | 2 | ||
| Cilantro | 2–3 | ||
| White pepper | 3 |
Cooking StepsHow to cook Braised Mandarin Fish step by step
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Step 3 DetailHeat 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 5 DetailAdd 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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