Dry-Braised Fish with Black Bean and Chilli

Name: Dry-Braised Fish with Black Bean and Chilli (Dou La Gan Shao Yu 豆辣乾燒魚)
Cuisine: Canadian
Ingredients: ¼ red pepper, cut into fine slivers; 1 tsp sesame oil; Salt; 4–5 tbsp cooking oil; 1 tbsp Sichuan chilli bean paste; 1½ tbsp fermented black beans, rinsed and drained; 2 tsp finely chopped ginger; 2 tsp finely chopped garlic; 2 spring onions, green parts only, cut into slivers; 200 ml stock or water; 1 tsp chilli flakes; 1 sea bass or trout (450–500 g), scaled and cleaned, but with head and tail intact; 1 tbsp Shaoxing wine

Dou La Gan Shao Yu 豆辣乾燒魚

Preparation info

Difficulty
Easy

Appears in

Every Grain of Rice

By Fuchsia Dunlop

Published 2012

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