Sichuan-Style Poached Sea Bass With Hot Bean Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1sea bass (1½ to 2 pounds), cleaned, head and tail left on
- 6cups fish (or chicken) stock
- 2tablespoons vegetable oil
- 1tablespoon minced ginger
- 1½cups finely chopped scallions (white and green sections)
- 1tablespoon chili sauce
- 1tablespoon hot bean paste
- 6tablespoons sweet rice wine (like Shaoxing wine)
- 1½teaspoons sugar
- ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
445 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 46 grams protein; 1165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the fish on its side, and using a sharp knife, make three deep parallel cuts about 2 inches apart. Flip the fish and repeat.
- Step 2
Bring the stock to a boil in a wok. Leave the heat at high and add the fish. When the liquid returns to a boil, lower the heat to simmer. Cook about 6 minutes or until the fish is barely cooked through. Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.
- Step 3
Place a clean wok over high heat. When it is hot, add the vegetable oil. When the oil is hot, add the ginger and the scallions. Cook, stirring, for 10 seconds, then add the chili sauce, hot bean paste and sweet rice wine. Cook, stirring, for 20 seconds, then add any reserved poaching liquid, along with the sugar and salt. Bring the sauce to a boil.
- Step 4
Place the fish in the boiling sauce and spoon some sauce over it. Continue cooking and spooning the sauce over the fish for 2 minutes. Remove from the heat.
- Step 5
Carefully transfer the fish to a platter. Check the sauce for seasoning, pour over the fish and serve.
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Berkeley Cook
This was delicious! Used fillets instead of a whole fish and chix broth to poach. Added a few cloves of garlic to the sauce, less scallion because that was what we had. Used gochughang for chile sauce. Served with jasmine rice and some bok choy that was steamed in the poaching broth with a couple of smashed garlic cloves and finished with sesame oil and a dash of soy sauce.
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