Chili Bean Paste / DoubanjiangĬhilli Bean Paste aka Doubanjiang 豆瓣酱, is a chunky sauce you can buy at the store that is spicy and savory. I also have an article all about Chinese sauces and condiments here if you ever need to reference anything. If you’re unfamiliar with some of the ingredients, I’ve included an introduction here. However, from personal experience, salmon’s rich, fatty, and buttery flavor profile also goes well with this dish! But is that a surprise? Salmon goes almost with anything! About the ingredients Salmon might seem like a strange fish I’m listing for this dish, as the other fishes I’ve listed are all mild white fish. But outside of that it it is also similar to cod and sea bass – slightly sweet and mild. Flounderįlounder is also a mild white fish – it is more delicate so if you want to cook with this fish, you may want to be more gentle or else it could easily fall apart. It’s flesh is described as moist moist, buttery, and tender. Similar to cod – sea bass also is a mild, slightly sweet, white fish. Sea bass is another good white fish to go with this dish. It’s got pretty delicate and flaky flesh – which is awesome when the sauce of this dish gets all in between it! It goes with this dish pretty well because the mild taste of cod will highlight the ginger scallion and soy mix. This is the fish I am using in this recipe today.Ĭod is a mild and somewhat buttery white fish. The Red Grouper has has a slightly sweet flavor than Black Grouper. It’s got large flakes and a firm texture. Grouper is a lean, moist, mild flavor fish. If you’re making with filet, you can use almost any type of fish for this dish! Here are some we make this dish with: Grouper If you’re making with a whole fish, you will want to make sure the fish is descaled (which the seafood merchant you buy from should be able to do for you) and cleaned. The cooking style is similar, mostly just preparing the fish and the cooking time is a little different. And sometimes we do make it with a whole fish ( Red Braised Whole Fish recipe), but often these days we prefer to use fish filets. Traditionally this dish is made with a whole fish. The mix of chili bean sauce and soy sauce in the cooking process causes the dish to end up with a reddish color.īy the way – if you like red braised fish, you will most likely also enjoy my red braised pork belly, red braised chicken, and red braised beef! Type of Fish This dish is called Red Braised Fish because in Chinese it is called Hong Shao Yu紅燒魚. It is made with rice wine, ginger, scallions, soy sauce, and the star ingredient of chili bean paste. Remove the fish pastry from the pan and cool down before serving.Red braised fish aka Hong Shao Yu, is a very common dish in Chinese and Taiwanese cuisine. Add 1 tablespoon of sweet red beans to the center, and then fill up the rest of the fish mold to totally cover the red beans.Ĭlose the mold and cook until golden brown and crispy. Open the pan and grease both the upper and lower fish molds with oil.Īdd some of the batter mixture into one side of the fish mold until it’s about half full. Pour the cooked red beans into a food-processor and blend until it becomes a red-bean paste (the consistency of the paste is up to you! you can blend until completely smooth or blend until slightly crunchy). Add sugar and a pinch of salt.Ĭlose lid and bring to a boil over medium-high heat until the red beans are well-cooked and soft. Mix it well and let sit while making the red-bean filling.Īdd red beans that have been soaked overnight into a pot. Bungeoppang is a Korean fish shaped pastry that is a popular street food in Korea, particularly in the winter! IngredientsĬombine flour, glutinous rice flour, potato starch, dry yeast, sugar, baking soda, and salt into a bowl.
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