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Export 13 ingredients for grocery delivery
Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.