DOUBAN YU
This easy-to-prepare steamed spicy fish is full of flavor and quick to prepare. Basically, all you need to do is sear some fish, make a spicy bean sauce, and then pour it over the fish. If you’re looking for a truly authentic Dou Ban Yu dish, this one is for you!
With the exception of sushi and cream cheese, and lox bagels, Sarah adores every bite of this recipe. With this recipe, you’ll be able to prepare a lot of sauce, which you’ll need for your rice.
In addition to the fiery Duo Jiao Yu, which we make with tofu, we also offer the Hong Shao Yu, or braised red-cooked fish, on our blog.
INGREDIENTS
- 1 large fish filet
- 1 minced clove of garlic
- 1/2 cup of water
- ¼ cup of finely chopped red pepper
- ¼ cup of finely chopped onion
- ¼ cup of ground pork
- ¼ cup of finely chopped shiitake mushrooms
- ¼ cup of finely chopped carrot
- 1 tablespoon of shaoxing wine
- 1 tablespoon of spicy bean sauce or doubanjiang
- 1 tablespoon of chopped scallions
- 1 tablespoon of water
- 1 tablespoon of cornstarch
- 2 teaspoons of chopped cilantro
- 1 teaspoon of hoisin sauce
- 1/2 teaspoon of sugar
- 1/2 teaspoon of sesame oil
- 1/8 teaspoon of Ground white pepper
- Oil
INSTRUCTIONS:
- Fish is steamed, drained, and placed on a platter. See this Cantonese Steamed Fish recipe for additional information on preparing your fish.
- Prepare the vegetables and get your pork ready to cook while the fish is steaming. Cornstarch and 1 tablespoon water should be combined to form a slurry. In a small bowl, combine the shaoxing wine, bean sauce, hoisin sauce, sesame oil, sugar, and white pepper.
- 1 tablespoon oil, 1 clove of garlic, and 1 onion are added to a hot pan. After one minute of stirring, add the remaining vegetables and pork right away. For one more minute, stir-fry. Stir in the sauce you just made. Bring to a simmer after adding the water.
- Use the cornstarch slurry to thicken the liquid until a spoon can be coated in it. Add additional water if it’s too thick; more slurry if it’s too thin. After adding a teaspoon of oil to complete the sauce, pour it over the steaming fish. Serve right away after adding cilantro and scallions to the garnish.