Sichuan-Style Poached Sea Bass With Hot Bean Sauce

Name: Sichuan-Style Poached Sea Bass With Hot Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sea bass (1 1/2 to 2 pounds), cleaned, head and tail left on; 6 cups fish (or chicken) stock; 2 tablespoons vegetable oil; 1 tablespoon minced ginger; 1 1/2 cups finely chopped scallions (white and green sections); 1 tablespoon chili sauce; 1 tablespoon hot bean paste; 6 tablespoons sweet rice wine (like Shaoxing wine); 1 1/2 teaspoons sugar; 1/2 teaspoon salt

Servings: persons

1
Place the fish on its side, and using a sharp knife, make three deep parallel cuts about 2 inches apart.
2
Flip the fish and repeat.
3
Bring the stock to a boil in a wok.
4
Leave the heat at high and add the fish.
5
When the liquid returns to a boil, lower the heat to simmer.
6
Cook about 6 minutes or until the fish is barely cooked through.
7
Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.
8
Place a clean wok over high heat.
9
When it is hot, add the vegetable oil.
10
When the oil is hot, add the ginger and the scallions.
11
Cook, stirring, for 10 seconds, then add the chili sauce, hot bean paste and sweet rice wine.
12
Cook, stirring, for 20 seconds, then add any reserved poaching liquid, along with the sugar and salt.
13
Bring the sauce to a boil.
14
Place the fish in the boiling sauce and spoon some sauce over it.
15
Continue cooking and spooning the sauce over the fish for 2 minutes.
16
Remove from the heat.
17
Carefully transfer the fish to a platter.
18
Check the sauce for seasoning, pour over the fish and serve.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sea bass (1 1/2 to 2 pounds), cleaned, head and tail left on, 6 cups fish (or chicken) stock, 2 tablespoons vegetable oil, 1 tablespoon minced ginger, and more.

Yes, Sichuan-Style Poached Sea Bass With Hot Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!