Spicy Fish with Doubanjiang Sauce
This Spicy Fish with Doubanjiang Sauce recipe combines tender cod with a bold, savoury, and mildly spicy sauce inspired by Mapo Tofu, perfect for pairing with steamed rice.
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!
Video
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