Dou Ban Yu (Sichuan Fish in Chilli Bean Sauce)
A whole fish (or thick fillets) pan-fried then braised in a glossy red sauce of doubanjiang, garlic, ginger and black vinegar, finished with a pile of spring onion.
Ingredients
Pantry bits
- 1 whole snapper or barramundi (about 800g), cleaned and scaled, or 600g thick white fish fillets
- 1/2 tsp salt
- 2 tbsp cornflour, plus 1 tsp mixed with 2 tbsp water
- 3 tbsp neutral oil
- 2 tbsp doubanjiang (Sichuan chilli bean paste)
- 4 cloves garlic, finely chopped
- 2cm piece ginger, finely chopped
- 4 spring onions, white parts chopped, green parts sliced
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1 tbsp Chinkiang black vinegar
- 250ml water or chicken stock
Instructions
- Pat the fish very dry. If using a whole fish, cut 3 deep slashes on each side down to the bone. Rub with salt and dust lightly with the 2 tbsp cornflour.
- Heat the oil in a wok or large frying pan over medium-high heat. Fry the fish for 3-4 minutes each side until golden but not cooked through. Lift it out onto a plate.
- Turn the heat to medium. Add the doubanjiang to the oil left in the wok and fry for 1 minute, stirring, until the oil turns red and smells fragrant.
- Add the garlic, ginger and spring onion whites and fry for 30 seconds. Pour in the Shaoxing wine, then add the soy sauce, sugar and water or stock.
- Slide the fish back in. Simmer for 8-10 minutes for a whole fish (5-6 for fillets), spooning the sauce over the top and carefully turning once, until the flesh flakes at the thickest part.
- Move the fish to a serving plate. Stir the black vinegar and the cornflour slurry into the sauce and bubble for 30 seconds until glossy.
- Pour the sauce over the fish, scatter with the spring onion greens and serve with steamed rice.
About this dish
Dou ban yu (豆瓣鱼) is a Sichuan restaurant classic: a whole fish fried until golden, then braised in a red, garlicky sauce built on doubanjiang. Doubanjiang is a fermented paste of broad beans and chilli. It is salty, deeply savoury and only medium-hot, which is why this dish tastes rich rather than fiery.
It uses the same paste as mapo tofu and twice cooked pork, with a splash of black vinegar at the end to sharpen it. For a milder Cantonese fish, try Cantonese steamed fish; for something hotter, Sichuan boiled fish.
Tips for the best result
- Dry the fish well and keep the first fry short. You only want colour on the skin; it finishes cooking in the sauce.
- Fry the doubanjiang slowly in the oil until the oil turns red. This is where the flavour and colour come from.
- Add the vinegar at the very end so it stays bright.
Substitutions
- Fish: snapper, barramundi, bream or thick fillets of ling or blue-eye all work.
- Black vinegar: use 2 tsp rice vinegar with a pinch of extra sugar.
- Shaoxing wine: dry sherry, or leave it out.
Storage
Best eaten straight away. Leftovers keep in the fridge for 1 day; reheat gently, covered, in a pan with a splash of water.
Dou ban yu FAQs
What is doubanjiang?
Doubanjiang is Sichuan chilli bean paste: broad beans and chillies fermented with salt for months. The best-known kind comes from Pixian in Sichuan and is dark red-brown and chunky.
Is doubanjiang very spicy?
Not very. It is more salty and savoury than hot. Two tablespoons give this dish a gentle warmth. Add a little chilli oil if you want more heat.
Where can I buy doubanjiang in Australia?
Asian grocers stock it in jars or plastic tubs, often labelled "broad bean chilli paste", "chilli bean sauce" or "郫县豆瓣". Some larger supermarkets carry Lee Kum Kee chilli bean sauce in the Asian aisle.
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