Fish braised in chili bean sauce (Dou ban xian yu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 259) by Fuchsia Dunlop

  • scallions
  • Chinkiang vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, trout or sea bass for carp

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Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, trout or sea bass for carp

  • clcorbi on August 09, 2017

    Very tasty. I used cod filets rather than a whole fish, so the deep-frying step didn't apply (not that that stopped me from trying anyway and make a big mess). I used homemade fish stock as the stock base which made this even more delicious. I liked the idea in the headnote of braising some tofu in the sauce to eat as a second course, so I saved the leftover sauce to eat with some tofu or leftover meat on another day.

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