Braised Mandarin Fish

Cooking StepsHow to cook Braised Mandarin Fish step by step

Cooking Process

1. 
   Step 1

   Clean the fish and score both sides with crosshatch cuts.

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2. 
   Step 2

   Prep the aromatics: slice the scallion, ginger, garlic, and bird’s eye chilies.

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3. 
   Step 3

   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.

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4. 
   Step 4

   Fry until lightly golden on the bottom, then flip.

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5. 
   Step 5

   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.

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6. 
   Step 6

   Plate and serve.

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7. 
   Step 7

   Done!

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