Dry-braised fish with black bean and chilli (Dou la gan shao yu) from Every Grain of Rice: Simple Chinese Home Cooking (page 139) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute trout for sea bass.

  • Ro_ on May 22, 2023

    I really enjoyed the flavours of this dish, and the whole trout looked very prety with teh sauce and spring onions on the top. I never cook whole fish, and wasn't sure how long to give it - I probably fried it for about 2 mins on each side (at which point some of the skin came off) and then poached it for about 8 minutes, maybe. I think it would also work with a fillet of fish, maybe you'd need to skip the frying if no skin. My partner isn't a fan of dealing with the bones in fish, although we both liked the overall dish, so I'd probably make it with trout fillets next time.

  • BlytheSpirit on March 01, 2014

    I have made this twice now and both times it has been a bit salty for my taste. I think the culprit is the Sichuan chili bean paste. I used a much less salty brand the second go-round but the salt was still a bit much. The flavors of this dish are otherwise SO tasty. I will definitely try this one more time and substitute fresh chili for the chili paste or else cut the portion of chili paste by at least half.

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