Braised Fish in Sichuan Bean Paste

By The Weekly  

February 14, 2018

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For a more child-friendly version of the fiery Sichuan mala fish, try one braised in the traditional Sichuan bean paste. More people in the family will be able to handle the heat and it will still be as delicious.


1 whole sea bass

150 ml oil

50 g bean paste (Pi Xian doubanjiang from Yue Hwa Chinese Products)

20 g ginger

10 g spring onion

20 g garlic

400 ml water

Soya sauce to taste

30 g sugar

20 ml huatiao wine

Salt to taste

20 g cornstarch

20 ml vinegar


1Wash the fish and pat dry with paper towels.

2In a wok, heat the oil over high heat. Place the fish in the wok, frying on each side till it is cooked and the skin is golden brown. Remove from the heat and set aside.

3To the remaining oil in the wok, add the bean paste, ginger, spring onion and garlic. Stir-fry for a few minutes until fragrant. Then add water, soya sauce, sugar, wine and salt. Finally, add the fish to cook in the sauce for a few minutes.

4Remove the fish and place on a platter. Add cornstarch to the sauce so it thickens, then stir in the vinegar.

5Pour the sauce over the fish and serve hot.

Recipe: Chef Zeng Feng/Si Chuan Dou Hua Restaurant / Photo: Lee Jia Wen/The Straits Times