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Soybean Paste Grilled Fish (Non-Spicy)
It’s a delicious dish that everyone, young and old, will enjoy. A delicious Soybean Paste Grilled Fish (Non-Spicy) recipe.
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Soybean Paste Grilled Fish (Non-Spicy)
| Ingredient | Amount |
|---|---|
| Sea bass | 1 as needed |
| Light soy sauce (for marinating) | as needed |
| BBQ seasoning | as needed |
| Cooking oil | as needed |
| Potato | 1 as needed |
| Onion | ½ |
| Baby kelp | 1 as needed |
| Cauliflower | as needed |
| Garlic | 6–8 |
| Sichuan peppercorns | a pinch |
| Small chili peppers | 3 as needed |
| Doubanjiang (Sichuan chili bean paste) | 1 as needed |
| Oyster sauce | 1 as needed |
| Light soy sauce | 1 as needed |
| Scallions | 3 as needed |
- Sea bass1 as needed
- Light soy sauce (for marinating)as needed
- BBQ seasoningas needed
- Cooking oilas needed
- Potato1 as needed
- Onion½
- Baby kelp1 as needed
- Caulifloweras needed
- Garlic6–8
- Sichuan peppercornsa pinch
- Small chili peppers3 as needed
- Doubanjiang (Sichuan chili bean paste)1 as needed
- Oyster sauce1 as needed
- Light soy sauce1 as needed
- Scallions3 as needed
Cooking StepsHow to cook Soybean Paste Grilled Fish (Non-Spicy) step by step
-
Step 1Clean the sea bass. Lay scallion sections on top, drizzle with light soy sauce and sprinkle with BBQ seasoning. Rub some oil on the fish to lock in moisture. (Marinating overnight yields better flavor.)
-
Step 2Transfer the marinated fish to a baking sheet.
-
Step 3Preheat the oven to 230°C (450°F) with both top and bottom elements. Cover the baking sheet with foil and bake for 35 minutes.
-
Step 4Prepare the side vegetables and cut them up.
-
Step 5Wash the prepared vegetables.
-
Step 6Prepare the aromatics: garlic cloves, minced garlic, Sichuan peppercorns, and small chili peppers.
-
Step 7Heat oil in a wok and fry the garlic cloves until fragrant and golden.
-
Step 8Mix the sauce: doubanjiang, light soy sauce, and oyster sauce.
-
Step 9Heat oil in the wok and stir-fry the cauliflower until just tender-crisp.
-
Step 10Set aside the fried garlic cloves and stir-fried cauliflower.
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Step 11In the same wok with residual oil, sauté the minced garlic until fragrant.
-
Step 12Pour in the sauce mixture and stir well.
-
Step 13Add the side vegetables and stir-fry evenly.
-
Step 14Continue stir-frying the vegetables until well coated.
-
Step 15Add the small chili peppers and stir-fry briefly (adding them at this stage keeps the dish non-spicy).
-
Step 16Pour in a bowl of water and bring to a boil.
-
Step 17Add the fried garlic cloves and cauliflower, then simmer for 5–6 minutes until half-cooked.
-
Step 18Take the grilled fish out of the oven.
-
Step 19Spread the vegetables over the fish and pour the sauce on top.
-
Step 20Return to the oven and bake for another 10 minutes until the vegetables are fully cooked.
-
Step 21The fish is ready — out of the oven!
-
Step 22Sprinkle with Sichuan peppercorns, drizzle with hot oil, and enjoy!
Soybean Paste Grilled Fish (Non-Spicy)
It’s a delicious dish that everyone, young and old, will enjoy. A delicious Soybean Paste Grilled Fish (Non-Spicy) recipe.
Ingredients
- 1 as needed Sea bass
- as needed Light soy sauce (for marinating)
- as needed BBQ seasoning
- as needed Cooking oil
- 1 as needed Potato
- ½ Onion
- 1 as needed Baby kelp
- as needed Cauliflower
- 6–8 Garlic
- a pinch Sichuan peppercorns
- 3 as needed Small chili peppers
- 1 as needed Doubanjiang (Sichuan chili bean paste)
- 1 as needed Oyster sauce
- 1 as needed Light soy sauce
- 3 as needed Scallions
Instructions
-
Clean the sea bass. Lay scallion sections on top, drizzle with light soy sauce and sprinkle with BBQ seasoning. Rub some oil on the fish to lock in moisture. (Marinating overnight yields better flavor.)
-
Transfer the marinated fish to a baking sheet.
-
Preheat the oven to 230°C (450°F) with both top and bottom elements. Cover the baking sheet with foil and bake for 35 minutes.
-
Prepare the side vegetables and cut them up.
-
Wash the prepared vegetables.
-
Prepare the aromatics: garlic cloves, minced garlic, Sichuan peppercorns, and small chili peppers.
-
Heat oil in a wok and fry the garlic cloves until fragrant and golden.
-
Mix the sauce: doubanjiang, light soy sauce, and oyster sauce.
-
Heat oil in the wok and stir-fry the cauliflower until just tender-crisp.
-
Set aside the fried garlic cloves and stir-fried cauliflower.
-
In the same wok with residual oil, sauté the minced garlic until fragrant.
-
Pour in the sauce mixture and stir well.
-
Add the side vegetables and stir-fry evenly.
-
Continue stir-frying the vegetables until well coated.
-
Add the small chili peppers and stir-fry briefly (adding them at this stage keeps the dish non-spicy).
-
Pour in a bowl of water and bring to a boil.
-
Add the fried garlic cloves and cauliflower, then simmer for 5–6 minutes until half-cooked.
-
Take the grilled fish out of the oven.
-
Spread the vegetables over the fish and pour the sauce on top.
-
Return to the oven and bake for another 10 minutes until the vegetables are fully cooked.
-
The fish is ready — out of the oven!
-
Sprinkle with Sichuan peppercorns, drizzle with hot oil, and enjoy!
