Pan-fried Dace Fish with Salted Black Beans and Bell Peppers豆豉燈籠椒煎鯪魚
Flavorful dace fish is pan-fried until golden and crispy, then topped with a vibrant stir-fry of fermented black beans, bell peppers, and garlic, creating a savory and aromatic dish.
01Ingredients
- 2 whole dace fish (鯪魚), cleaned and scaled
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 tbsp cooking oil
- Sauce:
- 2 tbsp fermented black beans (豆豉), rinsed and lightly mashed
- 1 red bell pepper, deseeded and diced
- 1 green bell pepper, deseeded and diced
- 3 cloves garlic, minced
- 1 tbsp ginger, julienned
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 cup water or chicken broth
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)312kcal
- Protein34.2g
- Carbs8.1g
- Fat15.4g
Fiber 1.3 gSodium 743 mg
02Steps
- Score both sides of the cleaned dace fish. Pat dry thoroughly and season with salt and white pepper. Heat cooking oil in a large non-stick pan over medium-high heat.
- Pan-fry the dace fish for 5-7 minutes per side, or until golden brown and cooked through. Carefully remove the fish from the pan and set aside on a serving plate.
- In the same pan, add cooking oil. Sauté minced garlic and julienned ginger until fragrant, about 30 seconds. Add mashed fermented black beans and stir-fry for another 30 seconds.
- Add diced red and green bell peppers to the pan and stir-fry for 1-2 minutes until slightly softened but still crunchy.
- Pour in light soy sauce, sugar, and water/chicken broth. Bring to a simmer. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Spoon the black bean and bell pepper sauce generously over the pan-fried dace fish. Serve immediately with steamed rice.
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