Sichuan Mala Braised Golden Pomfret

29th July 2022

RECIPES 35 mins Fish Dish

Prep 10 mins

Cooking 25 mins

Total 35 mins

Servings 4

Click here for the Chinese version of this recipe

1 Golden Pomfret*, whole, cleaned and gutted
2 tsp salt
1/4 tsp white pepper
1/2 tbsp corn starch
30g minced pork
1 tbsp Doubanjiang (chilli bean paste)
1 red chilli, chopped
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp spring onion (white and green parts divided)
1 tbsp Chinese rice wine
250ml water
1/4 tbsp light soy sauce
1/4 tsp salt
1 tbsp black rice vinegar
1 tbsp corn starch solution (1tbsp water with 2 tbsp corn starch)
1 tbsp Mala chilli oil
50g Crystal Lettuce*

Tip:

Use pork belly instead of lean meat to grind into minced pork.

The Golden Pomfret can be substituted with other fish eg. Dory Patin*, Barramundi*, Red Snapper*, Hybrid Grouper*, Jade Perch* or Grey Mullet*.

*Local Produce

Step 1

Marinate the fish with salt and white pepper for 5 – 10 mins. Wash or wipe off the excess water and salt mixture. Add some corn starch on both sides of the fish body.

Step 2

Heat up a wok with oil over high heat. Fry the fish over high heat for 2 - 3 mins. Remove from the wok and set aside.

Step 3

In a well-oiled wok, stir fry minced pork until cooked. Add in spring onions (white part), ginger, garlic and Doubanjiang and stir fry for another minute. Add in Chinese rice wine.

Step 4

Add in water, salt and continue to cook for about 2 mins.

Step 5

Add in the fish and make sure the whole fish is immersed in the sauce. Add in soy sauce and black rice vinegar. Simmer for another minute. Add in corn starch solution. Sprinkle with spring onions and then drizzle with Mala chilli oil.

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