Main Ingredients:
Freshwater Fish: about 800g.
Additional Ingredients:
Ginger: as needed; Spring Onions: as needed; Dried Chili Peppers: as needed.
Seasonings:
Fermented Bean Curd or Doubanjiang: 2 pieces; Seafood Sauce: 1 teaspoon; Soy Sauce: 2 teaspoons; Cooking Oil: as needed; Salt: as needed.
Flavor: Mildly Spicy; Cooking Method: Braising; Cooking Time: 20 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Red-Hot and Spicy–Braised Fish
Cut the ginger and spring onions, mix all the sauces in a bowl, and make three to four cuts on both sides of the fish for better flavor absorption and quicker cooking, as overcooking the fish will make it tough and less enjoyable.
Add about half a bowl of water to the mixed sauces, set aside.
Heat a pan, add some oil, and stir-fry the ginger and dried chili peppers until fragrant.
Fry until both sides are slightly golden, remember to use low heat to avoid burning.
Add the sauce mixture to the pan, as the sauce is already diluted with water, no additional water is needed here, and bring to a medium heat.
Once boiling, cover the pan and simmer for about ten minutes, adjusting the cooking time based on the size of the fish, longer for larger fish and shorter for smaller ones, adjust as needed.
Add spring onion pieces, taste and adjust seasoning with a little salt if needed, skip if the dish is salty enough.
If there is too much liquid, simmer over high heat to reduce, if the consistency is right, simply turn off the heat and serve.
Finished dish.
