Garlic Catfish
Garlic-scented catfish with tender meat bathed in rich sauce, perfect over steamed rice. An irresistible homestyle dish.
Ingredients
15 items- Catfish 1 (600g)
- Garlic 1 head (40g)
- Ginger 1 small piece
- Scallions 2 stalks
- Bird's eye chili 2-3
- Doubanjiang (fermented broad bean paste) 1 tbsp (15g)
- Shaoxing wine 2 tbsp (30ml)
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1/2 tbsp (7ml)
- Sugar 1 tsp (5g)
- White pepper a pinch
- Salt to taste
- Cooking oil as needed
- Cornstarch slurry 1 tbsp
- Sesame oil a few drops
Nutrition
Steps （8 steps）
Clean catfish, cut into 3cm pieces, pat dry. Marinate with 1 tbsp wine, ginger, a pinch of salt and white pepper for 10 minutes.
Mince garlic, slice ginger, cut chilies into rings, slice scallions. Set aside.
Heat oil in a pan to 180°C. Fry fish pieces over medium heat for 3 minutes per side until golden crust forms. Drain.
Leave base oil, reduce to low. Sauté garlic, ginger, chilies for 1 minute until fragrant and garlic turns light golden.
Add doubanjiang, stir on low for 30 seconds until red oil releases.
Add fish back, increase heat. Splash in 1 tbsp wine, then add soy sauces, sugar, white pepper. Toss quickly to coat.
Pour hot water halfway up the fish. Bring to a boil, then cover and simmer on medium for 8-10 minutes until fish is cooked through.
Uncover, turn to high heat to reduce sauce. When thick enough to coat a spoon, drizzle cornstarch slurry, scallions, and sesame oil. Toss gently. Serve.
Tips
Pat fish dry before frying to prevent splatter and ensure crispness. Sauté garlic over low heat to release aroma without burning. Cook doubanjiang until red oil appears for richer color.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.