How to Fillet a Sea Bass & Stir Fry the Fish 豉汁炒魚片

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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. It’s called 豉汁炒魚片 in Chinese. Douchi is a Chinese word for fermented soybeans. I think this is more of a technical dish. And now let’s get started.


1 1/2 lbs of 1 whole fish, fillets then cut into thin slices
1/4 of a green bell pepper, cut into 1 inch pieces
1/4 of a red bell pepper, cut into 1 inch pieces
1/6 of a onion, cut into 1 inch pieces
A bit of gingers, diced
A bit of garlic, diced
1 dry 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 table spoon of vegetable oil


1/2 table spoon of of dou chi
1/2 table spoon of light soy sauce
1/3 table spoon of dark soy sauce
1/2 table spoon 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 corn starch mix with a table spoon of water
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 marination seasonings for 10 minutes


2. Add 3 cups of oil, in medium high heat, add the fish slices. Cook till medium. Then take it out and drain all the oil.
3. With the oil left inside the wok, add ginger, garlic, dry pepper until fragrant. Add wine. Add bell peppers and onions. Add broth. Add all the seasoning. Lastly add the fish slices. And stir carefully.

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