Beer Fish
Yangshuo beer fish features tender fish fillets in a rich sauce where the maltiness of beer meets the sweetness of tomatoes, creating an unforgettable dish.
Ingredients
16 items- Common carp (or grass carp) 500 g
- Beer (lager) 1 can (330 ml)
- Tomatoes 2
- Green bell pepper 1
- Ginger 1 piece
- Garlic 4 cloves
- Dried chili peppers 3
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Chinese cooking wine 1 tbsp
- White sugar 1 tsp
- Salt To taste
- White pepper powder Pinch
- All-purpose flour 2 tbsp
- Vegetable oil 3 tbsp
- Spring onions 2 stalks
Nutrition
Steps （8 steps）
Clean the carp and cut into 3 cm pieces. Marinate with cooking wine and a pinch of salt for 10 minutes. Cut tomatoes and green pepper into wedges, slice ginger, crush garlic.
Heat vegetable oil in a pan over medium heat. Lightly coat fish pieces with flour, fry until golden brown on both sides, about 3 minutes per side. Remove and set aside.
Leave a little oil in the pan, add ginger, garlic, and dried chili peppers. Sauté over medium heat for 30 seconds until fragrant.
Add the tomatoes and stir-fry over medium heat, pressing them with a spatula to release juice, about 2 minutes, until a thick paste forms.
Return the fried fish to the pan. Pour in the whole can of beer, add light and dark soy sauces and sugar. Bring to a boil over high heat.
Reduce heat to medium-low, cover, and braise for 10 minutes, turning the fish once to prevent sticking.
Uncover, add the green pepper pieces. Continue to cook for 2 minutes until the peppers are tender and bright green.
Increase heat to high and reduce the sauce until it thickens enough to coat the fish. Season with salt and white pepper. Sprinkle with spring onions and serve.
Tips
Coating the fish with flour before frying prevents sticking and helps shape the fish. Use a regular lager beer; dark beers can make the dish bitter. Sauté the tomatoes until they release their juice for a richer sauce.
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