How to Fillet a Sea Bass & Douchi Stir Fry Fish

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Today we are going to learn to fillet a whole fish, then cut the fillets into thin slices, and stir fry the fish with douchi. Douchi is a Chinese word for fermented soybeans. I think this is more of a technical dish. And now let’s get started.

Douchi Stir Fry Fish Recipe

1 1/2 lbs of 1 whole fish, fillets then cut into thin slices
1/4 of green bell pepper, cut into 1 inch pieces
1/4 of red bell pepper, cut into 1 inch pieces
1/6 of onion, cut into 1 inch pieces
A bit of ginger, diced
A bit of garlic, diced
1 dried red pepper

A dash of salt and sugar
1 /2 of an egg white
1 /2 teaspoon of cornstarch mix in 1 tablespoon of water
2 tablespoon of vegetable oil

1/2 tablespoon of douchi
1/2 tablespoon of light soy sauce
1/3 tablespoon of dark soy sauce
1/2 tablespoon of oyster sauce
1/2 teaspoon of sesame oil
1/2 teaspoon of sugar
A pinch of salt
A pinch of pepper
1 teaspoon of cornstarch mix with 1 tablespoon of water (cornstarch slurry)
1 tablespoon of scallion oil
1 tablespoon of white wine
1/3 cup of broth


1. First, in a bowl, mix the fish slices with the marinade. Let it sit for 10 minutes.
2. Add 3 cups of oil, over medium-high heat, add the fish slices. Cook till medium. Then take it out and drain all the oil.
3. With the leftover oil, add the ginger, garlic, dried pepper. Stir until fragrant. Add the wine, bell peppers, onions, and broth. Also, add all the seasoning and cornstarch slurry. Lastly, add the fish slices. And stir carefully.



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