Pan-Fried Sea Bream Fillet with Sichuan Spicy Bean Sauce -

Pan-Fried Sea Bream Fillet with Sichuan Spicy Bean Sauce

This delightful pan-fried sea bream fillet, infused with the bold flavors of Sichuan spicy bean sauce, is a perfect blend of savory and umami goodness. The crispy skin and tender meat of the fish pair beautifully with the spicy, deep flavors of the bean sauce, making it a dish that will impress your family and friends alike.

Why You Will Love This Recipe

Not only is this dish quick to prepare, but it is also packed with flavor and nutrients. Sea bream is a lean fish that is high in omega-3 fatty acids, while the vibrant and spicy Sichuan sauce brings a unique depth of flavor to the dish. The addition of bok choy adds a nice crunch and earthy notes to balance the richness of the fish, making this meal both satisfying and healthy. Additionally, the recipe is adaptable—feel free to add more vegetables or adjust the spice level to your preference!

Ingredients

To cook this delicious dish, you will need the following ingredients:

For the Fish:

2 sea bream fillets (or branzino/snapper), skin-on
2 tbsp Sichuan spicy bean sauce (豆瓣酱, doubanjiang)
1 tbsp soy sauce
1 tsp sugar
1 tbsp shaoxing wine
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, sliced (optional)
2 tbsp vegetable oil
1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For the Bok Choy:

4 baby bok choy, halved lengthwise
2 cloves garlic, sliced
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
Pinch of white pepper

Instructions

Step 1: Prepare the Fish. Begin by patting the sea bream fillets dry with paper towels to ensure a crispy skin during cooking. Use a sharp knife to lightly score the skin, taking care not to cut all the way through. This helps prevent the fish from curling up while cooking.

Step 2: In a mixing bowl, combine the Sichuan spicy bean sauce, soy sauce, sugar, shaoxing wine, minced garlic, grated ginger, and sliced chili (if using). Whisk everything together until well mixed to create a flavorful marinade.

Step 3: Pan-Fry the Fish. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the fillets in the skillet, skin-side down. Use a spatula to gently press the fish down for the first 3-4 minutes to achieve a crispy texture on the skin.

Step 4: Flip the fillets over and cook for an additional 2 minutes until the fish is cooked through and flakes easily with a fork. Remove the fish from the skillet and set aside on a plate.

Step 5: Make the Sauce. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the leftover minced garlic and grated ginger for about 30 seconds until fragrant. Then add the sauce mixture you prepared earlier and let it cook for 1 minute, stirring frequently.

Step 6: Incorporate the cornstarch slurry to thicken the sauce, stirring until you achieve your desired consistency. Return the cooked fish to the skillet, and carefully coat it with the sauce to enhance the flavors.

Step 7: Stir-Fry Bok Choy. Heat 1 tablespoon of vegetable oil in a wok or pan over high heat. Add the sliced garlic and sauté for about 10 seconds until it’s aromatic, and then toss in the halved bok choy. Stir-fry for around 2 minutes until the bok choy is bright green and just tender.

Step 8: Stir in the oyster sauce, sesame oil, and a pinch of white pepper. Cook for an additional minute, ensuring that the bok choy is fully coated and cooked but still retains a bit of crispness.

Step 9: Serve. Plate your crispy fish, drizzling it with the remaining sauce from the pan. Arrange the sautéed bok choy on the side and garnish with sliced scallions if desired.

Frequently Asked Questions

Can I use a different fish instead of sea bream?

Absolutely! You can substitute sea bream with other white fish like snapper or branzino. Just ensure they have skin for added texture.

Is the Sichuan spicy bean sauce very spicy?

The spice level varies by brand, but typically, Sichuan spicy bean sauce offers a balanced flavor with a kick of heat. You can adjust the amount used based on your tolerance for spice.

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it before adding the fish.

What can I serve with this dish?

This dish pairs well with steamed jasmine rice or noodles, which can soak up the delicious sauce. You might also enjoy it alongside other stir-fried vegetables.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté the fish and bok choy in a pan over low heat until warmed through.

Conclusion

Cooking a flavorful and healthy dish like Pan-Fried Sea Bream Fillet with Sichuan Spicy Bean Sauce is not only manageable but also allows you to explore bold flavors and textures. The crispy fish combined with the zesty bean sauce and vibrant bok choy gives you a delightful meal that’s perfect for any occasion. Enjoy this savory dish that marries the best of seafood and Sichuan cuisine right in your kitchen!