Fresh Fish in Bean Paste

Fresh Fish in Bean Paste

　　Ingredients:

1000g fresh fish, 75g broad bean paste, 20g minced ginger, 20g minced garlic, 30g chopped scallions, 15g soy sauce, 25g sugar, 20g vinegar, 25g cooking wine, 2g monosodium glutamate, 5g salt, 1g pepper, 30g cornstarch mixed with water, 750g meat broth, 150g peanut oil.

Cooking Method:

1. Scale the fish, gut it, remove the gills, wash it clean, then make 5 shallow cuts on each side of the fish. Marinate with cooking wine, salt, and pepper.

2. Heat oil in the pan until 70% hot, place the fish in and fry both sides until lightly browned, then remove.

3. In the same pan, stir-fry the broad bean paste until it turns red. Add ginger, scallions, and garlic, stir until fragrant. Pour in the broth, then return the fish to the pan. Add soy sauce, sugar, and cooking wine. Turn the heat to low, and simmer both sides until fully cooked and flavorful. Remove and place on a serving plate.

4. Return the pan to the heat, add monosodium glutamate and the cornstarch-water mixture. Thicken the sauce until glossy and oily. Stir in vinegar and chopped scallions, then pour the sauce over the fish. Serve.

Notes:

Make sure the cuts on both sides of the fish are evenly deep so that it cooks and absorbs flavors evenly. Keep the oil hot when frying to ensure the fish remains intact. Use low heat when simmering the fish. Do not use too much thickening sauce.

Features:

This is a traditional classic dish in Sichuan cuisine. Its main seasonings are the uniquely Sichuan Pixian broad bean paste along with scallions, ginger, and garlic, giving it a strong Sichuan flavor. The finished dish has a bright red color, tender fish, a spicy taste, and a slight sweet-and-sour tang.