Hunan-Style Braised Fish
Hunan-Style Braised Fish is cooked with a spicy sauce that goes well with rice or noodles. You can make your own spicy, braised fish in the Hunan style with this recipe. Freshwater fish are perfect for pairing with zesty sauce. Any type of firm, moist white fish works in this dish. Choose one with a slightly fatty texture to provide a counterpoint to the sauce’s piquancy, such as sea bass, cod, or halibut.
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 pound fish steaks or fillets, about 1-inch thick
1/4 teaspoon salt
1/4 cup chicken broth
2 tablespoons Chinese rice wine
2 teaspoons black bean garlic sauce
1 1/2 teaspoons sugar
1 teaspoon chile garlic sauce
1 teaspoon sesame oil
1/2 teaspoon soy sauce
2 tablespoons cooking oil
1 green onion
1 teaspoon cornstarch
Cut the fish into four pieces.
Pat the fish dry with a paper towel.
Rub the salt all over the fish pieces.
Let stand for 10 minutes.
Combine the chicken broth, rice wine, black bean garlic sauce, sugar, chile garlic sauce, sesame oil, and soy sauce in a bowl.
Place a wok over high heat until hot.
Add the cooking oil, swirling to coat the sides.
Reduce the heat to medium and add the fish; pan-fry until golden brown, about 2 minutes on each side.
Add the sauce and bring to a boil.
Thinly slice the green onion.
Add the green onion to the wok, cover, and braise over low heat for 3 to 5 minutes.
Dissolve the cornstarch in 2 teaspoons water.
Add the cornstarch solution to the wok and cook, stirring, until the sauce boils and thickens.