Fish with Spicy Bean Sauce (Douban Yu)
This steamed spicy fish is a snap to make and really tasty. Just steam the fish filet, make the minced vegetable spicy bean sauce, pour it right over and there you have it!
Servings: 4
Calories: 159kcal
Ingredients
- 1 large fish filet (tilapia or flounder, about 1 pound/450g)
- ¼ cup shiitake mushrooms (finely chopped)
- ¼ cup carrot (finely chopped)
- ¼ cup red pepper (finely chopped)
- ¼ cup onion (finely chopped)
- ¼ cup ground pork (optional)
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 tablespoon shaoxing wine
- 1 tablespoon spicy bean sauce (doubanjiang)
- 1 teaspoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/8 teaspoon Ground white pepper
- Oil
- 1 clove garlic (minced)
- 1/2 cup water
- 2 teaspoons cilantro (chopped)
- 1 tablespoon scallions (chopped)
Instructions
- Steam the fish, drain and put on plate. See this Cantonese Steamed Fish recipe for more details on how to cook your fish.
- While the fish is steaming, prep the vegetables and have your pork ready for cooking. Mix 1 tablespoon water and cornstarch into a slurry mixture and set aside. Measure out shaoxing wine, bean sauce, hoisin sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
- Heat wok to high and add 1 tablespoon of oil, garlic and onion. Stir for a minute and quickly add the rest of the vegetables and pork. Stir-fry for another minute. Add your prepared sauce and stir. Add your water and bring to a simmer.
- Thicken the mixture with the cornstarch slurry until is coats a spoon. Add more water if it's too thick or more slurry if it's too thin. Stir in a teaspoon of oil to finish the sauce and pour the sauce over the steamed fish. Garnish with cilantro and scallion and serve immediately.
Nutrition
Calories: 159kcal | Carbohydrates: 7g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 506mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 13.6mg | Calcium: 26mg | Iron: 0.5mg