spicy hairfish recipe

Spicy hairtail, a beloved dish across Asia, combines tender, flaky fish with a fiery, savory sauce. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients: 2 fresh hairtails (cleaned and cut into 3-inch pieces), 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp white pepper, 3 tbsp cornstarch, 4 dried chilies, 1 sliced ginger, 3 minced garlic, 2 tbsp doubanjiang (broad bean paste), 1 tbsp sugar, and vegetable oil for frying.

Steps:

1. Marinate the fish: Toss hairtail pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch. Let sit for 15 minutes to firm up the texture.

2. Fry until golden: Heat oil in a wok over medium-high heat. Fry hairtail until both sides are golden and crispy (about 3-4 minutes per batch). Set aside.

3. Make the sauce: In the same wok, stir-fry dried chilies, ginger, and garlic until fragrant. Add doubanjiang and sugar, cooking until oil turns red.

4. Combine: Return the fried hairtail to the wok, toss gently to coat in the sauce. Cook for 1-2 minutes, allowing the flavors to meld.

Serving: Garnish with sesame seeds and scallions. Serve hot with steamed rice to balance the spice.

This versatile dish can be adjusted with more chilies for extra heat or vegetables like bell peppers for added crunch. Enjoy the perfect blend of spicy, savory, and umami!