cooking fish

A Guide to Making Twice-Cooked Fish

Twice-cooked fish, or "回锅鱼," is a beloved Sichuan dish celebrated for its bold flavors and tender texture. The key lies in two cooking stages: first blanching the fish to lock in moisture, then stir-frying it with aromatic ingredients for a crispy, spicy finish. Here’s a simple guide to mastering it.

Ingredients: Choose firm white fish like tilapia or cod (500g), fermented broad bean paste (doubanjiang), dried chili peppers, garlic, ginger, scallions, and soy sauce. For the first cook, blanch fish slices in boiling water with ginger and rice wine for 1–2 minutes until just cooked. Drain and set aside.

Stir-fry: Heat oil in a wok, stir-fry doubanjiang, garlic, and ginger until fragrant. Add dried chilies for heat, then toss in the blanched fish. Season with soy sauce, a pinch of sugar, and a splash of rice wine. Stir-fry over high heat for 2–3 minutes until the edges are slightly crispy. Finish with a sprinkle of chopped scallions.

Tips: Pat the fish dry after blanching to avoid a soggy texture. Adjust spice levels by controlling the amount of doubanjiang and chilies. Serve hot with steamed rice for a satisfying meal. This dish balances umami, spice, and freshness, making it a standout in any home kitchen.