Braised Fish with Spicy Bean Paste (Doubanjiang)
ID: 26072a33...
Chef James shares the classic 'Braised Fish with Spicy Bean Paste'—a long-time favorite. He reveals the secrets to removing fishy odors and pan-searing fish so the skin stays intact. Paired with a rich, savory minced meat and bean paste sauce, you can create this impressive, flavorful dish at home.
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🍳 Cooking Flow
Use a knife to thoroughly open the black membranes in the fish cavity and the bloodline along the spine, then wipe away any blood; score both sides of the fish. → Coat the fish evenly with salt, let it sit, then use a dry paper towel to completely wipe away any released fishy liquid. → Heat the pan with oil, sear the fish until both sides are golden and set, then use the residual oil in the pan to stir-fry the minced ginger, garlic, bean paste, and ground pork. → Add chopped scallions, soy sauce, sugar, white pepper, rice wine, and an appropriate amount of water; cover and simmer on low heat, then finish with high heat to thicken the sauce. → When plating, first shake some sauce onto the bottom of the dish, slide the fish onto the plate, and drizzle the remaining sauce over the top to finish.
Cooking Steps
Brief Cooking Order
Use a knife to thoroughly open the black membranes in the fish cavity and the bloodline along the spine, then wipe away any blood; score both sides of the fish. → Coat the fish evenly with salt, let it sit, then use a dry paper towel to completely wipe away any released fishy liquid. → Heat the pan with oil, sear the fish until both sides are golden and set, then use the residual oil in the pan to stir-fry the minced ginger, garlic, bean paste, and ground pork. → Add chopped scallions, soy sauce, sugar, white pepper, rice wine, and an appropriate amount of water; cover and simmer on low heat, then finish with high heat to thicken the sauce. → When plating, first shake some sauce onto the bottom of the dish, slide the fish onto the plate, and drizzle the remaining sauce over the top to finish.
Introduction
Chef James shares the classic 'Braised Fish with Spicy Bean Paste'—a long-time favorite. He reveals the secrets to removing fishy odors and pan-searing fish so the skin stays intact. Paired with a rich, savory minced meat and bean paste sauce, you can create this impressive, flavorful dish at home.
Step 1
Remove fishy odor: First, use a paper towel to wipe the fish body dry and clean the black membrane inside the fish belly.
Step 2
Use a knife to cut open the blood channel along the fish spine, and use a clean paper towel to completely wipe away any blood stains and clots inside.
Step 3
Make diagonal scores on both sides of the fish to allow for even heat distribution and better flavor absorption during the later cooking stages.
Step 4
Evenly coat both sides of the fish and the incisions with salt, rubbing in the direction of the scales, then let it sit for a moment to draw out excess moisture from the meat.
Step 5
Use a kitchen paper towel to once again completely absorb any fishy liquid that has seeped out of the surface.
Ingredients List
Important Notes
Removing the fishy odor is the most important step in making this dish. The black membrane inside the fish belly and the blood clots along the spine must be thoroughly scraped open and wiped clean, otherwise, the dish will have a heavy muddy, fishy taste. ⚠️
Applying salt is not just for seasoning; it primarily uses osmotic pressure to draw out excess moisture (and fishy liquid) from the fish meat and skin. You must use a dry paper towel to wipe the moisture away again after salting so the fish doesn't stick to the pan or cause oil splattering. 💡
When pan-searing, the oil must be hot enough. Do not rush to flip the fish as soon as it enters the pan. You can tilt the pan to let the hot oil flow over the fish head and tail to ensure even cooking. 🍳
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