The Braised Bean Paste Fillet
Ingredients
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Protein (150g): Fish fillet (snapper, sea bass, or tilapia), or thinly sliced beef, pork, chicken, or 200g large mushroom caps.
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Aromatics: 1 spring onion (chopped), 1 clove garlic (minced), 1 tsp ginger (minced).
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The Gloss: 1 tsp butter or toasted sesame oil.
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Thickener: 1 tsp cornstarch blended with 1 tbsp water.
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Base: 1/2 cup chicken or vegetable stock.
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Seasoning Sauce: 1 tbsp soy sauce, 1/2 tsp sugar, 1 tsp rice wine, 1 tbsp hot bean paste (Doubanjiang).
Method
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Prep & Sear: Lightly season your Protein with a pinch of salt and a dash of soy sauce. Heat oil in a pan over medium-high heat and sear the protein on both sides until golden (about 2 minutes per side); remove and set aside.
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Aromatic Base: In the same pan, stir-fry the spring onions, garlic, and ginger for 30 seconds until the aroma is released.
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Braise: Add the hot bean paste and stir for 30 seconds to "wake up" the spice. Pour in the stock and the seasoning sauce, then return the protein to the pan.
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Simmer: Cover and cook over medium heat for 5 minutes (or 8 minutes for thicker cuts of chicken or pork) until the protein is fully cooked and has absorbed the flavors.
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The Finish: Remove the protein and place it on a plate. Stir the cornstarch blend into the remaining pan sauce until thickened, then stir in the butter (or sesame oil) for a silky shine. Pour the sauce over the protein and serve.
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00