Fish with Spicy Bean Sauce
Fish with Spicy Bean Sauce - a dish that marries the delicate flavors of fish with the robust, fiery notes of spicy bean sauce. This culinary delight is a staple in many Asian cuisines, and its popularity has spread across the globe. Let's dive deeper into this dish, exploring cooking tips, serving suggestions, FAQs, and more.
Equipment
- 1 steamer or heatproof plate
- 1 wok
- 1 serving dish
Ingredients
- 1 large tilapia fillet
For slurry
- 1 tablespoon water
- 1 tablespoon cornstarch
For sauce
- 1 tablespoon rice wine
- 1 tablespoon spicy bean sauce douban
- 1 teaspoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- Ground white pepper
Other ingredients
- 1-2 tablespoons vegetable or peanut oil or as needed
- 1 clove garlic minced
- 1/4 cup finely chopped onion
- 1/4 cup ground pork
- 1/4 cup shiitake mushrooms finely chopped
- 1/4 cup carrot finely chopped
- 1/4 cup finely chopped red pepper
- 1/2 cup water
- 1 teaspoon sesame oil
- Cooked rice for serving
For garnish
- 2 teaspoons cilantro chopped
- 2 teaspoons green onion chopped
Instructions
- Use a steamer, or steam the fish on a heatproof plate on a rack over 1 inch of water, covered, for 10 minutes. The fish is done when a butter knife can easily cut through it to the bottom. Remove it from the heat and place it on a serving dish.
- Combine the ingredients for the slurry in a small bowl, and set aside.
- Mix the ingredients for the sauce together, and set aside.
- Heat a wok over high heat. Add the oil with the onions and garlic, and cook for a few seconds until fragrant.
- Add the pork, mushrooms, carrot, and bell pepper. Stir-fry for about 1 minute.
- Stir in the sauce and water, and bring it to a simmer.
- Stir in the slurry and cook until the sauce coats a spoon. Add water if sauce becomes too thick.
- Season with the sesame oil, remove it from the heat, and pour it over the steamed fish.
- Sprinkle with cilantro and green onion, and serve hot over rice.
Video
Notes
Start with fresh and firm fish fillets of your choice, such as snapper, cod, or tilapia. Ensure the fillets are patted dry to achieve a crispy exterior. Lightly coat them in cornstarch to create a delicate crust that will absorb the spicy bean sauce beautifully. Pan-fry the fish until it turns golden brown and cooks through, maintaining its moisture and tenderness.