Braised Sea Bass with Dried Bean Curd Sticks

Cooking StepsHow to cook Braised Sea Bass with Dried Bean Curd Sticks step by step

Cooking Process

1. Step 1 Detail

   Soak the dried bean curd sticks in hot water until softened. If short on time, boil them in water with a pinch of salt, then turn off the heat, cover, and let them steep. Clean the sea bass and soak it in a salt-sugar water solution to remove any fishy smell.

2. Step 2 Detail

   Cut the sea bass into chunks, pat dry, and marinate with salt, white pepper powder, soy sauce, cornstarch, and Sichuan peppercorns for 30 minutes to 1 hour.

3. Step 3 Detail

   Halve the garlic, cut the ginger into chunks, rinse and lightly crush the fermented black beans, and seed and segment the chilies. Set aside.

4. Step 4 Detail

   Pan-fry the sea bass chunks in a non-stick pan over medium-low heat, covered, until golden on both sides (or at least one side if flipping is difficult). Push the fish to one side, turn up to medium-high heat, add a bit more oil, and stir-fry the prepared aromatics until fragrant. Spread everything evenly in the pan, place the fish on top, then arrange the softened bean curd sticks over the fish. Add a bowl of boiling water, oyster sauce, soy sauce, and a pinch of white pepper. Once it comes to a boil, taste and adjust seasoning if needed. Add scallion segments and shredded green pepper, then cook over medium-high heat until the sauce reduces to your liking.