chopped pepper hairtail

How to Make Spicy Braised Cutlassfish with Chopped Chili

Spicy Braised Cutlassfish with Chopped Chili is a popular Hunan dish loved for its tender fish, fiery flavor, and appetizing aroma. Here’s a simple guide to making it at home.

Ingredients: 500g fresh cutlassfish (cleaned and cut into 3cm pieces), 50g chopped chili, 3 cloves garlic (minced), 1 ginger slice, 2 green onions (chopped), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 100ml water, and vegetable oil for stir-frying.

Steps:

1. Prepare the fish: Rinse cutlassfish and pat dry. Marinate with 1 tsp cooking wine and a pinch of salt for 10 minutes to remove any fishy odor.

2. Stir-fry aromatics: Heat oil in a wok over medium heat. Sauté ginger, garlic, and green onions until fragrant. Add chopped chili and stir-fry for 1 minute to release its spiciness.

3. Cook the fish: Place the fish pieces in the wok. Gently stir to coat with the chili mixture. Add light soy sauce, dark soy sauce, sugar, and cooking wine. Pour in water, bring to a simmer, then reduce heat to low. Cover and cook for 8–10 minutes until the fish is tender.

4. Finish and serve: Uncover and increase heat to reduce the sauce slightly. Garnish with extra chopped chili and green onions. Serve hot with steamed rice.

This dish combines the umami of fish with the bold heat of chopped chili, creating a perfect balance of flavors. Enjoy this fiery and delicious meal with your family!