Twice Cooked Fish

When well coated, let the fish pieces stand for 5- 10 minutes so the starch can absorb the water and become sticky, otherwise it escapes during any movement in the shallow frying process.

Ingredients

• 1 fish fillet, snakehead or other type you prefer (around 600g)
• 1 tbsp. Chinese cooking wine
• 1 tbsp. soy sauce
• pinch of salt
• 1/4 tsp. sugar
• 5-6 ginger shreds
• cornstarch for coating

Stir-fry

• 1 tbsp. cooking oil
• 1 tbsp. doubanjiang
• 1 tbsp. fermented black beans, dou-chi
• 1 thumb ginger, sliced
• 2 gloves garlic, sliced
• 2 garlic sprouts, cut into small sections
• 3-4 long peppers, shredded
• 4-5 scallions
• 1 tbsp. light soy sauce
• pinch of salt

Steps

Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.

Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.

Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.

Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.

Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.

5 from 5 votes

Print

Twice cooked fish

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Szechuan style twice cooked fish

Course:

Main Course

Cuisine:

Sichuan

Keyword:

fish, twice cooked

Servings: 2

Calories: 418 kcal

Author: Elaine

Ingredients

• 1
  fish fillet
  ,snakehead or other type you prefer (around 600 grams)
• 1
  tbsp.
  Chinese cooking wine
• 1
  tbsp.
  light soy sauce
• pinch
  of salt
• 1/4
  tsp.
  sugar
• 5-6
  ginger sheds
• cornstarch for coating

Stir-fry

• 1
  tbsp.
  cooking oil
• 1
  tbsp.
  doubanjiang
• 1
  tbsp.
  fermented black beans
  ,dou-chi
• 1
  thumb ginger
  ,sliced
• 2
  gloves garlic
  ,sliced
• 2
  garlic sprouts
  ,cut into small sections
• 3-4
  long red peppers
  ,shredded
• 4-5
  scallions
• 1
  tbsp.
  light soy sauce
• pinch
  of salt

Instructions

1. Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
2. Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
3. Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
4. Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
5. Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.

Nutrition Facts

Twice cooked fish

Amount Per Serving

Calories 418
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 150mg50%

Sodium 989mg43%

Potassium 1037mg30%

Carbohydrates 7g2%

Sugar 2g2%

Protein 62g124%

Vitamin A 310IU6%

Vitamin C 16.6mg20%

Calcium 47mg5%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.