Yangshuo Beer Fish
Ingredients
- 500g Tomatoes
- a handful, minced Ginger
- a handful, minced Garlic
- 1 bottle or more Beer
- about 3 each Green and red peppers
- cut into segments Scallions
- about 1kg Longsnout catfish (Huiyu)
- a handful Perilla leaves (Zisuye)
Instructions
- Cut the fish into chunks. Marinate briefly with cooking wine, ginger slices, and salt. Pat dry with paper towels. Heat the wok, add cold oil, sprinkle salt on the bottom, and pan-fry the fish pieces until golden on both sides. Remove and set aside. (This is the technique-testing step!)
- Stir-fry the ginger, garlic, green and red peppers, and tomatoes. Remove half of the stir-fried aromatics and set aside.
- Add the pan-fried fish back to the wok, pour in the beer, and let it simmer and bubble. Season with dark soy sauce, light soy sauce, oyster sauce, and chicken bouillon to taste.
- Add the reserved half of the tomato-pepper mixture and the perilla leaves. Simmer for another 3–5 minutes.
- Transfer to a serving dish, garnish with scallion segments, and serve!
