One live bass about one pound
5 oz. of soft tofu
3 oz of sour mustard
A few pieces of dried red pepper
some dried pepper corn
Slices of ginger, garlic and some scallion
Cut the fish meat out of the fish and slice them really thin. Marinated the sliced fish with a little bit of white pepper and 1/3 Tsp of salt, 1/2 Tbsp of cooking wine and some sweet potato starch.
In a hot non stick pan, add some oil then add ginger, garlic and scallion (white part) and sauteed until the fragrance comes out, add 1 tbsp of thick broad-bean sauce and sauteed for a couple of minutes, add 3 cup of water or broth alone with the sour mustard. Bring the broth to boil then add in the sliced fish and cook for 3 minutes. Pour everything in a big bowl. Add the green part of the scallion and dried red pepper and dried pepper corn on top of it. In a separated skillet add at least 3 Tbsp of oil( I don’t like my dish to have too much oil, so I only used 2 Tbsp) heat it up until you see smoke, pour the oil to the spices on top of the dish. It is ready to serve.
Tip: The thick broad bean sauce is very salty, so do not add any more salt for this dish. If you don’t mind fish bone, cook the head and bone in it too, but make sure cook a few minutes first before you add in the fish meat. If you like it very spicy, and you want to add more the thick broad bean sauce, then you need to add more water or cook it with hot oil at the beginning.
The very spicy one will look like this.