If you love steamed fish but crave something with a kick, this recipe is perfect for you! It’s my go-to whenever I’m in the mood for bolder flavours. The sauce is mildly spicy, packed with umami, and incredibly addictive—you’ll find yourself eating heaps of rice to soak up every drop! The idea for this dish is inspired by the classic Mapo Tofu, as it uses Doubanjiang (fermented bean paste), so you can already imagine how flavourful it is.
Why You’ll Love This Dish
The combination of tender, flaky cod with the savoury, spicy sauce creates a beautifully balanced dish. The Doubanjiang adds a fermented umami depth, while the chili powder and chili flakes provide a mild heat that won’t overpower the delicate fish. A hint of sweetness from the sugar and richness from the oyster sauce brings everything together. The sauce clings perfectly to the fish chunks, creating a meal that is comforting yet exciting.
Cooking Tips and Tricks
1.Choosing the Fish
While cod is a great option because of its firm yet tender texture, you can substitute it with other white fish like haddock, pollock, or even sea bass. Avoid oily fish, as it might not absorb the flavours as well.
2.Marination for Tenderness
It helps remove any fishy smell while infusing the fish with a subtle savoury flavour. The flour also forms a delicate coating that keeps the fish juicy and ensures it holds its shape during cooking.
3.Choose the Doubanjiang
Doubanjiang is the star ingredient in this recipe, and choosing the right type can make all the difference. I prefer using a non-spicy Doubanjiang, as it allows me to control the heat by adjusting the amount of chili powder and chili flakes to suit my taste. If you opt for a spicy Doubanjiang, remember to add a touch of sugar to balance the heat. Additionally, reduce the soy sauce and oyster sauce slightly to prevent the dish from becoming too salty. Adjusting these elements ensures a perfectly balanced and flavourful sauce.
Flavors and Pairings
This dish is mildly spicy, making it approachable even for those who don’t like their food too hot. The garlic and spring onions add an aromatic base, while the oyster sauce and dashi powder (or MSG) amplify the umami flavours. Serve this dish with steamed white rice to complement the richness of the sauce. You could also pair it with simple sides like stir-fried greens, steamed bok choy, or a cucumber salad to balance out the boldness of the dish.
Is It Easy to Make at Home?
Absolutely! This recipe is straightforward and doesn’t require any fancy techniques. The fish cooks quickly, and the sauce comes together in just a few minutes. Blanching the fish before adding it to the sauce ensures it stays tender and doesn’t overcook. It’s a one-pan dish (besides the blanching step), so cleanup is minimal, making it a great choice for weeknight dinners or quick meals when you’re short on time.
Make It Your Own
This dish is incredibly versatile. You can customize it by adding vegetables like mushrooms to the sauce for extra texture and nutrients. Or, if you’re feeling adventurous, try swapping the cod for shrimp or tofu for a different take on the recipe.
Give it a try and let me know how it turns out!
Spicy Fish with Doubanjiang Sauce
Ingredients
- 500 g cod fillets, sliced into chunks
- 1 tsp salt
- 1 tbsp cooking wine
- 1 tsp flour
- 1 tbsp chopped spring onion whites
- 4 cloves garlic, finely chopped
- 1 tbsp Doubanjiang (fermented bean paste)
- 1/2 tbsp Korean chili powder (gochugaru)
- Water as needed
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp dashi powder or MSG
- 1 tsp chili flakes
- Vegetable oil for cooking
- A handful of chopped spring onion greens for garnish
Instructions
- Marinate the cod chunks with salt, cooking wine, and a light dusting of flour. Let it sit for 5-10 minutes.
- Bring a large pot of water to a boil. Once boiling, blanch the cod chunks until just cooked. Carefully remove them and set aside.
- Heat oil in a pan over medium-high heat. Add the Doubanjiang, garlic, chopped spring onion whites, and chili powder. Sauté until fragrant and well combined.
- Add a splash of water to the pan, stirring to create a saucy consistency. Adjust the amount of water to your desired sauce thickness.
- Gently add the blanched cod chunks back into the pan. Season with soy sauce, oyster sauce,sugar, dashi powder (or MSG), and chili flakes. Stir gently to coat the fish evenly.
- Garnish with chopped spring onion greens before serving. Enjoy it with steamed rice!
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