Beijing Clay Pot Fish
Tender fish in rich, flavorful sauce, kept warm in a clay pot. A comforting home-cooked classic that warms both body and soul.
Ingredients
16 items- Grass carp 1 (about 500g)
- Tofu 200g
- Dried shiitake mushrooms 50g
- Green bell pepper 1
- Red bell pepper 1
- Ginger 10g
- Garlic 3 cloves
- Green onions 2
- Doubanjiang (chili bean paste) 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Shaoxing wine 1 tbsp
- Salt to taste
- Cooking oil 2 tbsp
- Water 500ml
Nutrition
Steps （7 steps）
Wash and cut the grass carp into chunks, score the skin, marinate with salt, Shaoxing wine, and ginger slices for 10 minutes to remove fishiness.
Heat oil in a pan over medium heat until hot, fry fish chunks until golden brown on both sides, about 2 minutes per side, then set aside.
In a clay pot, sauté ginger, garlic, and green onions in a little oil over low heat until fragrant, about 1 minute.
Add doubanjiang and stir-fry until red oil appears, then add light soy sauce, dark soy sauce, sugar, and water; bring to a boil over high heat.
Place fried fish, tofu, and mushrooms into the pot, bring to a boil, then simmer covered over low heat for 15 minutes.
Add green and red bell peppers, turn to high heat and reduce sauce for 2 minutes until thickened and coats the back of a spoon. Adjust salt.
Sprinkle with chopped green onions or cilantro, turn off heat, and serve hot.
Tips
Pat fish dry before frying to prevent splashing. Avoid stirring tofu vigorously to prevent breaking. Reducing the sauce over high heat is key to a rich flavor.
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