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Fish with Chili Bean Sauce

Irresistible Fish with Chili Bean Sauce: A Flavorful Delight

This Fish with Chili Bean Sauce combines bold flavors and healthy ingredients for a delightful dinner option.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 whole Fish (Tilapia or Sea Bass) Any firm white fish like cod or haddock can be substituted.
  • 1 teaspoon Salt Essential for seasoning; no substitutes needed.
For the Sauce
  • 2 tablespoons Shaoxing Wine Can be replaced with dry sherry.
  • 2 tablespoons Chili Bean Paste (Doubanjiang) Can substitute with spicy miso or sriracha.
  • 2 tablespoons Light Soy Sauce Substitute with tamari for gluten-free.
  • 1 tablespoon Dark Soy Sauce Optional for a lighter taste.
  • 1 tablespoon Chinese Black Vinegar Alternate with balsamic vinegar or rice vinegar.
  • 1 teaspoon Sugar Use honey or maple syrup as substitutes.
  • 4 tablespoons Water Used for diluting the sauce; no substitutes required.
  • 2 tablespoons Cooking Oil Use canola or vegetable oil.
For the Aromatics
  • 3 stalks Green Onions Can swap with scallions or leeks.
  • 3 cloves Garlic Fresh garlic is optimal; avoid powdered garlic.
  • 1 inch Ginger Fresh is preferred, but ground ginger can be used.
  • 3 pieces Dried Chilies Adjust based on taste, or swap for fresh chilies.

Equipment

  • non-stick pan
  • steamer
  • Mixing bowl
  • Heatproof plate

Method
 

Step‑by‑Step Instructions
  1. Make the Sauce: Whisk together chili bean paste, light soy sauce, dark soy sauce, Shaoxing wine, Chinese black vinegar, sugar, and water until smooth. Set aside.
  2. Prepare Fish: Rinse the fish, pat dry, season with salt, and pour Shaoxing wine over it. Marinate for 15 minutes.
  3. Steam Fish: Place the fish on a heatproof plate in a steamer and steam for 5 to 10 minutes until it flakes easily.
  4. Stir-fry Aromatics: Heat cooking oil, add garlic, ginger, green onions, and dried chilies, and stir-fry for 1 to 2 minutes.
  5. Combine Sauce and Aromatics: Pour in the prepared sauce and simmer for 2 to 3 minutes until it thickens.
  6. Serve: Transfer the fish to a platter, pour the sauce over it, and garnish with green onions. Serve with jasmine rice.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for 3-4 days. Freeze wrapped fish for up to 2 months. Reheat gently.

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