Daqian Dry-Braised Fish
A signature dish of Sichuan cuisine master Zhang Daqian. The fish is dry-braised to perfection, with intense spicy and numbing flavors, and a thick sauce coating each piece.
Ingredients
15 items- Carp or grass carp 1 whole (about 600g)
- Pork belly 50g
- Pickled chilies 6
- Pixian doubanjiang (broad bean paste) 1 tbsp
- Ginger 10g
- Garlic 10g
- Scallions 2
- Shaoxing wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Vinegar 1 tsp
- White pepper a pinch
- Chicken bouillon a pinch
- Chicken stock or water 250 ml (1 cup)
- Cooking oil as needed
Nutrition
Steps （8 steps）
Clean the carp, make 3 diagonal cuts on each side. Pat dry with paper towel, rub with 1 tbsp wine and 1/2 tsp salt. Marinate for 10 min.
Heat oil in wok over medium-high heat. When oil is hot (180°C), fry fish on each side for 4 min until golden. Remove and set aside.
Leave base oil in wok, add minced pork belly, stir-fry over medium heat until browned and fat renders. Add minced ginger and garlic, stir until fragrant.
Add minced pickled chilies and doubanjiang. Stir-fry over low heat for 2 min until oil turns red and fragrant.
Pour in 250ml chicken stock, add soy sauce, sugar, vinegar, and white pepper. Bring to a boil over high heat.
Return fish to wok. Boil on high then reduce to low, cover and braise for 8 min. Flip once and baste constantly with sauce.
Turn to high heat to reduce sauce, shaking wok and basting until sauce thickens and coats the fish, about 3 min.
Sprinkle chicken bouillon and chopped scallions. Gently push fish to coat evenly. Transfer to serving plate.
Tips
Patting fish dry prevents sticking; constant basting during reduction infuses flavor.
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