Twice cooked fish

Name: Twice cooked fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 fish fillet ( ,snakehead or other type you prefer (around 600 grams)); 1 tbsp. Chinese cooking wine; 1 tbsp. light soy sauce; pinch of salt; 1/4 tsp. sugar; 5-6 ginger sheds; cornstarch for coating; 1 tbsp. cooking oil; 1 tbsp. doubanjiang; 1 tbsp. fermented black beans ( ,dou-chi); 1 thumb ginger ( ,sliced); 2 gloves garlic ( ,sliced); 2 garlic sprouts ( ,cut into small sections); 3-4 long red peppers ( ,shredded); 4-5 scallions; 1 tbsp. light soy sauce; pinch of salt

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www.chinasichuanfood.com

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 2

Cost: $16.62 /serving

Author : Elaine

fish twice cooked

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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