Ingredients
150 g (about 2/3 cup) fresh broth, 4 live young catfish (each about 150 g / 5 oz).
Seasonings
100 g rapeseed oil, 50 g single-clove garlic, 20 g sugar, 15 g water starch, 10 g each minced ginger, Pixian broad bean paste, soy sauce, chopped scallions, vinegar, Shaoxing wine, and chili oil, 3 g salt, 0.5 g MSG.
Instructions
1. Clean the baby catfish by gutting and washing them, then rub lightly with salt. Finely chop the Pixian broad bean paste. Heat rapeseed oil in a wok over medium heat to about 150°C (300°F), then fry the whole garlic cloves until the skins wrinkle. Add the chopped Pixian broad bean paste and stir-fry until the oil turns red. Add minced ginger, salt, soy sauce, cooking wine, fresh broth, and the catfish. Reduce the heat to low and simmer slowly until the garlic is tender and the fish is cooked through and flavorful. Transfer the fish to a serving plate.
2. Return the wok to high heat, add sugar and MSG, then thicken the sauce with a water and cornstarch slurry. Remove from heat, stir in vinegar, scallions, and chili oil until well combined, then pour over the fish. This dish is glossy red, with tender fish and a rich, aromatic flavor.