Putian-style Spicy Braised Fish

Ingredients

While the original Slovenian dish, Kalapajsani kalamper, is a hearty and comforting fish stew, the Putian-style Spicy Braised Fish takes a different approach. The Putian cuisine adaptation infuses the dish with bold and fiery flavors, using a combination of chili peppers, garlic, ginger, and fermented soybeans. This creates a distinct taste profile that sets it apart from the original dish. We alse have the original recipe for Kalapajsani kalamper, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as sea bass or snapper 500g (1.1 lb) white fish fillets, such as sea bass or snapper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tablespoons fermented soybeans 2 tablespoons fermented soybeans
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) fish stock or water 1 cup (240ml) fish stock or water
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or deep skillet over medium heat.
2. 2.
   Add the minced garlic, ginger, and sliced chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the fermented soybeans and continue to stir-fry for another minute.
4. 4.
   Push the ingredients to one side of the wok and place the fish fillets in the center.
5. 5.
   Pour in the soy sauce, rice wine, and sugar. Gently stir the fish fillets to coat them with the sauce.
6. 6.
   Pour in the fish stock or water, ensuring the fish fillets are partially submerged.
7. 7.
   Cover the wok and simmer for 8-10 minutes, or until the fish is cooked through and tender.
8. 8.
   Carefully remove the fish fillets from the wok and set them aside on a serving platter.
9. 9.
   Increase the heat to medium-high and add the cornstarch mixture to the sauce. Stir continuously until the sauce thickens.
10. 10.
    Pour the thickened sauce over the fish fillets.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Fermented soybeans — Rinse the fermented soybeans before using them to remove excess saltiness.

Tips & Tricks

• Adjust the spiciness by adding more or fewer chili peppers according to your preference.
• Serve the dish with steamed rice to balance the spiciness.
• For a more aromatic flavor, add a few slices of lemongrass or a dash of Chinese five-spice powder to the sauce.

Serving advice

Serve the Putian-style Spicy Braised Fish as a main course, accompanied by steamed rice and a side of stir-fried vegetables. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the fish fillets on a platter, pouring the thickened sauce over them. Garnish with a sprinkle of sliced chili peppers and a few cilantro leaves for an attractive presentation.