The rich flavor of Sichuan broad bean paste permeates the dish, while the fish remains exceptionally tender and fresh, with not a trace of fishiness—only an indescribable savory aroma.
Douban yu (Sichuan-style fish in chili bean sauce) is made using a pan-fry-then-braise method, resulting in a glossy red color. It is similar to the more famous dry-braised fish (see page 40 of *Gou Wei Er*), and even the seasonings used are quite alike. However, there are key differences: for dry-braised fish, the sauce is reduced over high heat until dry without using starch for thickening, giving the finished dish a subtle smoky aroma; for douban yu, the sauce is not reduced dry but instead lightly thickened with a starch slurry, making the fish more tender and the broad bean paste flavor richer. Additionally, minced scallion, ginger, and garlic play a crucial role in douban yu—chopping them finely and cooking them into the sauce intensifies the flavor; if these three aromatics are used sparingly, the dish falls far short. So whether cooking or eating, the two dishes are quite distinct, and anyone who thinks they are nearly the same would do well to practice both repeatedly.
Ingredients
Main Ingredients
500 g (about 1 lb) fresh crucian carp
It is best to use a thinner fish, as it absorbs the flavors more easily. The top choice is crucian carp; although it has many bones, its flavor is excellent. Do not choose a fish that is too large—if cooking for more people, simply prepare several smaller ones. Alternatively, you can use common carp or Wuchang bream.
Seasonings
Pixian broad bean paste 30 g (about 2 tablespoons)
10 g soy sauce
15 g (about 1 tablespoon) yellow wine
10 g (about 2 teaspoons) vinegar
10 g (about 2 teaspoons) white sugar
20 g each of scallion, ginger, and garlic
White pepper powder and cornstarch, each to taste
Instructions
Instructions
Preparation
Step 1: Clean and prepare the crucian carp (or small carp), make 3-4 shallow slits on each side, then rub with a little white pepper and Shaoxing wine and set aside (Image 2).
When scoring the fish, do not press too hard—just gently cut the surface; if the cuts are too deep, the fish may break apart during cooking.
Step 2: Finely mince the scallions, ginger, and garlic, and finely chop the Pixian broad bean paste; set aside (Image 3).
*This dish requires generous amounts of scallions, ginger, and garlic to bring out its full flavor; if you prefer it spicier, you can add some minced hot peppers.
Pan-fry the fish until golden brown on both sides.
Heat a wok over high heat, add a small amount of oil and heat until smoking, then place the fish in and fry over high heat until both sides are golden brown (Images 4 and 5), then remove and set aside.
*Preheat the wok or pan over high heat, then swirl in some oil to coat the surface evenly, letting it sit for a moment—this will help prevent the fish from sticking.
*When the fish is first added to the pan, do not move it to prevent the skin from tearing; wait until it has set before gently turning it, and always use a flat spatula to lift and shift the fish.
Stir-fry the sauce mixture.
④ Pour off the oil used for frying the fish and add fresh oil, slightly more than you'd use for stir-frying. Over low heat, gently stir-fry the Pixian broad bean paste until it becomes fragrant and releases red oil (Image 6). Then add minced scallions, ginger, and garlic, stir-frying over medium-high heat for about 10 seconds until aromatic (Image 7). Next, add soy sauce and Shaoxing wine, and quickly stir-fry over high heat to release their fragrance.
*The oil used to fry the fish not only has a fishy smell but can also develop harmful compounds when heated for too long, so be sure to use fresh oil.
*When stir-frying the broad bean paste, be sure to use plenty of oil, otherwise it will burn and become bitter.
*Before adding the scallions, ginger, and garlic, turn the heat to high—since you're using a generous amount, low heat won't release their aroma, but be careful not to burn the broad bean paste!
Simmer the fish in the sauce until cooked through.
⑤ Add enough hot water and sugar, bring to a boil, then gently place the fish in the pan (Image 8). Once it returns to a boil, reduce the heat to low and simmer for 5 minutes. Flip the fish over and cook for another 5 minutes. Transfer the fish to a serving plate. Thicken the sauce in the pan with a light cornstarch slurry, add vinegar, then pour the sauce over the fish and serve.
*When braising the fish, do not add enough water to submerge it—stop at the fins, or too much liquid will dilute the flavor.
*The sauce should not be too thick when thickened; it should have a slight consistency, just enough to coat the fish.
*Be sure to add the vinegar at the very end, as this enhances the freshness and boosts the overall flavor.
*Douban (fermented broad bean paste) and soy sauce are both quite salty, so it's recommended not to add any additional salt.