This was the alternate to February's book of Hot Sour Salty Sweet. I'm going to use this new post to report on dishes that I made to supplement meals from that book. Please feel free to add on.
So, I needed a fish dish for Chinese New Year and I decided to go traditional. I made the Whole Fish Braised in Chili Bean Sauce (pg. 259).
This was great. I used a red snapper that was about half a lb. smaller than called for. Essentially, you take a whole fish, slash the sides and marinate in salt and sherry. Then you dry fry the fish in oil and set it aside to make the sauce. I used a 12 inch skillet and still had a difficult time getting the tail to fit in the skillet. Hence, the redness and bent tail.
For the sauce, stir fry chili bean paste, ginger, garlic until fragrant, then you add in chicken stock as well as soy sauce and sugar. At this point, add the fish to the sauce mixture and simmer for about 8 minutes. The fish comes back out and cornstarch, black vinegar and scallions are added to the sauce. Finally, put the sauce on the fish and serve. Absolutely delicious and the fish was extremely tender. Practically mouth melting. Also, the sauce went exceptionally well with white rice.
Tonight, per the author's suggestion, I am going to add tofu to the leftover sauce. Can't wait.
Picture of the fish: