Braised trout in chilli bean sauce (Dou ban yu) from Every Grain of Rice: Simple Chinese Home Cooking (page 140) 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 mirror carp for rainbow trout.

  • CheesyKranskyLove on October 03, 2022

    It was my first time frying fish in a wok so I messed up somewhat. The fish skin did not stay intact and I undercooked it very slightly. This is definitely down to my cook ability though. Very tasty dish otherwise.

  • Ro_ on August 31, 2021

    Really nice. I'd be tempted to make with salmon or trout fillets next time to avoid having to get it off the bone afterwards which I am not very good at.

  • RosieB on June 21, 2015

    This was delicious. I would make double quantity of sauce next time so that there is lots to soak into rice to serve. Relatively easy except dealing with the whole fish in the wok.

  • wcassity on December 16, 2013

    Very tasty. Lots of flavor, but not overwhelming heat for my young children. Easy to prepare.

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