Hot Spicy Fish With Tofu/水煮活鱼


One live bass about one pound

5 oz. soft tofu

3 oz sour mustard

A few pieces of dried red pepper

some dried pepper corn

Slices of ginger, garlic and some scallion

slice the 2 big pieces of fish meat from the fish then 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 and tofu. 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.


5 盎司的嫩豆腐
3 盎司的酸菜
几片生薑、 大蒜和一些蔥
切魚的肉出来,切成薄薄的片。用少許位白胡椒粉和 1/3 茶匙的鹽,1/2 湯匙料酒和一些紅薯澱粉醃制魚片。
在 熱的不粘平底鍋里加些油,然後添加生薑、 大蒜、 大蔥 (白色部分) 炒到香,加入 1 湯匙的郫县豆瓣酱醬1,2分鐘,加入 3 杯水或清湯与酸菜还有豆腐。把汤煮开後加魚片煮 3 分鐘。倒入一個大碗裡。添加蔥綠色的部分和乾紅辣椒和幹花椒在它的上面。在一個煎鍋中添加至少 3 湯匙油 (我不喜歡我的菜有太多的油,所以我只用了 2 湯匙) 加熱到冒烟后倒在香料上。
提示: 郫县豆瓣酱很咸,所以請不要加鹽了,這道菜。如果你不介意魚骨,加进去一起煮,但在您加魚肉之前要先煮几分钟。如果你喜歡很辣,想要添加更多郫县豆瓣酱醬,那你需要添加更多的水或開始煮时用辣油。

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