Braised Trout in Chilli Bean Sauce ( Dou Ban Yu )

Braised Trout in Chilli Bean Sauce ( Dou Ban Yu )
Photo by Chris Terry

Ingredients

  • 2 teaspoons potato flour
  • 2 ½ tablespoon Sichuan chilli bean paste
  • 11 tablespoons cooking oil
  • 1 tablespoon water
  • 1 teaspoon light soy sauce
  • 1 rainbow trout
  • 1 tablespoon Shaoxing wine
  • + 6 more ingredients
    • 1 teaspoon sesame oil
    • 4 tablespoons spring onion greens
    • 4 tablespoons garlic
    • 2 teaspoons ginger
    • ¾ cup chicken stock
    • Salt

Make three even, diagonal cuts into the thickest part of each side of the fish, to allow the sauce to penetrate. Rub it inside and out with a little salt, then rub the Shaoxing wine into its belly cavity. Set aside for 10-15 minutes, then drain off any liquid and pat it dry. Rub a little more sal...

View full recipe at Epicurious

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