Spicy Chili Bean Fish
Red Braised Fish - Sichuan Soul Douban Yu (豆瓣鱼) A hallmark of Sichuan cooking, Spicy Chili Bean Fish showcases fresh carp that’s first pan-fried to a crisp exterior, then simmered in a rich, fragrant-spicy sauce built on the bold, savory heat of chili broad bean paste. Sichuan Chili Bean Fish (豆瓣鱼)—which boasts a strikingly red appearance and is sometimes called “Red Braised Fish” in Sichuan—takes the flavor profile in a completely different direction. Instead of subtle sweetness, it leans heavily on fragrant-spicy and slightly sour notes from Sichuan Chili Bean Paste (豆瓣酱), Pickled Red Chilies, and fresh Scallion. Choosing the Fish Any fresh white fish works well for both Red Braised Fish and Spicy Chili Bean Fish. Great options include tilapia, catfish, flounder, cod, and whiting. In Sichuan, however, grass carp (草鱼), silver carp (花莲), and bighead carp (鳙鱼) are by far the most common choices. Traditionally, th...
