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–+ servings
Fish with Chili Bean Sauce

Fish with Chili Bean Sauce for a Flavorful Home Feast

Experience a flavorful feast with Fish with Chili Bean Sauce, perfect for celebrations and weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 whole Tilapia or Sea Bass Substitutable with any firm white fish like cod or haddock.
  • 1 teaspoon Salt No substitutes.
  • 2 tablespoons Shaoxing Wine Can replace with dry sherry.
For the Sauce
  • 3 tablespoons Chili Bean Paste (Doubanjiang) Substitute with spicy miso or sriracha in a pinch.
  • 2 tablespoons Light Soy Sauce Tamari is a good gluten-free option.
  • 1 tablespoon Dark Soy Sauce Omit for a lighter version.
  • 1 tablespoon Chinese Black Vinegar Use balsamic vinegar or rice vinegar as substitutes.
  • 1 teaspoon Sugar Honey or maple syrup can be used instead.
  • 2 tablespoons Water No substitutes necessary.
For the Aromatics
  • 2 tablespoons Cooking Oil Can use canola or vegetable oil.
  • 2 pieces Green Onions Scallions or leeks can substitute.
  • 2 cloves Garlic Use fresh; avoid garlic powder.
  • 1 tablespoon Ginger Fresh is preferred; can substitute with ground ginger.
  • handful Dried Chilies Adjust based on personal taste; fresh chilies can be used for a milder version.

Equipment

  • Steamer pot
  • Mixing Bowl
  • skillet
  • Heatproof plate

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 3 tablespoons of chili bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of Chinese black vinegar, 1 teaspoon of sugar, and 2 tablespoons of water. Whisk together until smooth and set aside.
  2. Rinse whole tilapia or sea bass under cold water, pat dry. Season inside and outside with salt and drizzle with 1 tablespoon of Shaoxing wine. Marinate for 15 minutes.
  3. Fill a steamer pot with water and bring to a boil. Place marinated fish on a heatproof plate, set in steamer basket. Cover and steam for 5–10 minutes until flesh is opaque and flakes easily.
  4. In a skillet, heat 2 tablespoons of cooking oil over medium heat. Add minced garlic, grated ginger, chopped green onions, and dried chilies. Stir-fry for 1–2 minutes until fragrant.
  5. Pour prepared chili bean sauce into skillet with aromatics. Allow to simmer for 2–3 minutes until slightly thickened.
  6. Transfer steamed fish to a serving plate. Pour aromatic chili bean sauce over and garnish with chopped green onions. Serve alongside jasmine rice.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For the best flavor, always use fresh ingredients. Opt for tamari for a gluten-free version.

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