Fish in Spicy Red Broth
Crimson red broth with tender fish fillets, mildly spicy and aromatic, this classic home-style dish is incredibly satisfying and pairs perfectly with steamed rice.
Ingredients
13 items- Grass carp 1 fish (about 500g)
- Garlic 5 cloves
- Ginger 1 piece
- Dried red chilies 10
- Sichuan peppercorns 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper powder a pinch
- Cornstarch 1 tbsp
- Scallions 2 stalks
Nutrition
Steps （7 steps）
Cut the cleaned fish into pieces. Place in a bowl, add cooking wine, salt, white pepper and cornstarch. Mix well and marinate for 10 minutes.
Slice ginger, slice garlic, cut dried chilies into sections, and cut scallions into sections. Set aside.
Pour sufficient oil into a wok (more than usual for stir-fry). Heat over high heat to about 180°C. Add fish pieces, fry over medium heat until golden brown on both sides. Remove and drain.
Leave some oil in the wok. Add ginger, garlic, dried chilies and Sichuan peppercorns. Stir-fry over low heat for about 1 minute until chilies turn dark red.
Add light soy sauce, dark soy sauce, sugar and about 500ml water. Bring to a boil over high heat, then reduce to low and simmer for 5 minutes to intensify the broth.
Add fried fish pieces to the broth. Bring to a boil over high, then simmer over medium heat for about 5 minutes until fish is cooked through and broth is flavorful.
Sprinkle scallion sections on top. Taste and adjust salt if needed. Increase heat to high to reduce sauce for 1 minute until slightly thickened. Turn off heat. Serve in a bowl.
Tips
Wipe fish pieces dry before marinating to reduce splashing when frying. Do not stir the fish too often when simmering to keep them intact. Adjust the number of dried chilies to control spiciness.
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