Fish in Chili Bean Sauce

Fish in Chili Bean Sauce

　　   Select a mandarin fish or carp, clean it, and make several shallow cuts on both sides of the fish. Rub a little salt on the fish, then place it in oil heated to about 60% of its smoking point. Fry both sides until they turn light yellow. Next, add minced chili bean paste, ginger, garlic, and chopped scallions, and stir-fry until fragrant and the oil turns red. Then add soy sauce and broth, place the fish in the broth, cover the pot, and simmer over low heat for about five minutes (adding sugar during the cooking process). Continue cooking until the fish is well flavored. Remove the fish and place it on a plate. Thicken the remaining broth in the pot with a cornstarch slurry. Once the sauce becomes thick and glossy, add vinegar and chopped scallions, mix well, and pour the sauce over the fish. Dish characteristics: The fish is bright red, richly flavored, delicious, and suitable for both wine and rice.