Braised Spicy Fish—Sichuan Style

Ingredients

• 1 fresh water fish
• 1.5 tablespoon doubanjiang
• 2 teaspoon sdou-chi
• 1 tablespoon cooking oil
• 1 green round pepper
• 1 red round pepper
• 1 root ginger
• 2 garlic clove s
• 1 scallion
• 1 tablespoon cooking wine
• 1 tablespoon chopped spring onions
• 1 tablespoon cooking wine
• 2 teaspoon ssalt

Instructions

1. Scale and wash the fish carefully. Marinade with 1 tablespoon of cooking wine and 2 teaspoons of salt. Do spread the salt evenly. Set aside for 10 minutes.
2. Prepare other ingredients one by one.
3. Add 1/2 tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.
4. Heat up the left 1/2 tablespoon oil in pan. Add ginger, garlic and scallions to stir fry until aroma with middle fire. Add doubanjiang and dou chi in to stir fry until you can see red oil.
5. Return the fish back to the pan. Add 1 tablespoon of cooking wine and pepper shreds in. Cover the pan to cook for around 2 minutes and turn the fish over to continue cooking for 2 minutes.
6. Transfer the fish out and garnish some chopped spring onions on top. I also add some pepper shreds as a decoration.