Crispy Spicy Fish Chunks
Ingredients
- 1 grass carp
- as needed scallion
- as needed ginger
- as needed garlic
- 2 green chili peppers
- 2 red chili peppers
- 1 fermented rice (jiuzao)
Instructions
- Finished dish — crispy outside, tender inside!
- Cut the grass carp into chunks. Marinate with scallion, ginger, salt, pepper, and cooking wine for 30 minutes. Add 1 tbsp cornstarch and mix well. Heat oil in a wok (slightly more than usual for stir-frying). When the oil reaches medium-high heat, add the fish pieces one by one. Do not flip too early — wait until set before turning. Fry until both sides are golden, then remove.
- Leave some oil in the wok. Sauté scallion and ginger until fragrant. Add 1 tbsp doubanjiang and 1 tbsp chili powder, stir-fry until the red oil separates. Add the fish chunks and toss. Pour in half a bowl of water. Add 1 tbsp light soy sauce, half tbsp dark soy sauce, and 1 tbsp fermented rice. Stir well and simmer for 1 minute. Add diced green and red peppers, a pinch of chicken bouillon, and scallion segments. Toss and plate. Incredibly spicy and aromatic — perfect with rice or drinks!
- Crispy on the outside, tender on the inside.
- So good with rice!
