Fish stew with homemade sauce
Overview
Fish stew with soy sauce is quite common for me who grew up by the sea. Beacon Hill is a fishing village on the Bohai Bay in Jinzhou. My home is only 200-300 meters away from the sea. My father and grandfather are both fishermen. The most common thing to eat as a child is fish. We guys seem to love to eat everything with sauce, crab sauce, clam sauce, octopus sauce, shrimp sauce, fish sauce,... Haha, when I was a kid, when it was time to eat, the smell of different sauces and seafood in the front and backyard would come out. The smell was appetizing, and it was even more delicious after eating.
Tags
Ingredients
Steps
-
Sea Bass, Barracuda
-
Keep the fish ready for later use
-
Prepare onions, ginger, garlic, Sichuan peppercorns and aniseed ingredients. If you want spicy food, add small chili peppers
-
Heat the oil in the pan, add onions, ginger, garlic, Chinese pepper, aniseed, and small chili peppers and saute until fragrant
-
Add bean paste (you can also add more light soy sauce if you don’t have any sauce)
-
After the sauce is fragrant, add a small amount of light soy sauce
-
Then add a little cooking wine and vinegar and bring to a boil
-
Pour in the fish and stir-fry until the sauce is evenly distributed
-
The key step is to let the fish stay in the sauce for a while before adding water to stew
-
Look at the sauce like this (low medium heat so it doesn’t get muddy) it’s a bit thick and add more water
-
Add water just enough to cover the fish and simmer for 15-20 minutes until the soup becomes thicker
-
Before serving, sprinkle some minced garlic and coriander to enhance the flavor (I don’t have coriander at home)
-
People at the beach are all cats. If they don’t eat seafood for a few days, they will be greedy. There is a saying that smelly fish and rotten shrimps make enemies. Haha, let’s eat!
