Braised Tilapia

Braised Tilapia

Ingredients

• 1 tilapia
• as needed ginger
• as needed scallions
• as needed chili peppers
• as needed garlic (minced)
• half a spoon doubanjiang
• half a spoon yellow soybean paste
• as needed cooking wine
• as needed light soy sauce
• as needed white sugar

Instructions

1. Marinate the cleaned fish with a little cooking wine and salt for 15 minutes.
2. Heat oil in a wok and add the fish. Don't move the fish right away. Watch the belly edge of the bottom side — when it turns golden, rotate the wok so the oil reaches the head area, fry for a minute, then rotate again to fry the tail.
3. Slowly slide a spatula under the edge — start from the head or tail end. If properly fried, the fish will release easily. Flip the fish to fry the other side.
4. Frying the tail area.
5. Once the fish is fried, remove and set aside. Leave the oil in the wok and add the aromatics.
6. Aromatics added to the wok.
7. After the aromatics are fragrant, push them to one side and add the doubanjiang and yellow soybean paste. Stir-fry briefly.
8. Mix the aromatics and paste together and stir-fry.
9. Add about half a small bowl of water, stir well, then add the fish.
10. Cook each side of the fish for a few minutes, then season to taste — a little salt, a little sugar, and half a bottle cap of light soy sauce.
11. Turn off the heat and remove the fish. Add chopped scallions to the remaining sauce and stir briefly, then pour the sauce over the fish. (If you prefer raw scallions, just plate the fish with the sauce and sprinkle scallions on top directly.)
12. Done!