Hubei-style Fish Stew

Ingredients

While the original Moqueca Baiana is a Brazilian fish stew made with coconut milk and palm oil, the Hubei-style Fish Stew takes a different approach. It incorporates Hubei cuisine's characteristic spices and flavors, such as chili peppers and fermented bean paste, to create a unique and distinct taste. The use of these ingredients gives the Hubei-style Fish Stew its signature spiciness and tanginess, setting it apart from the original dish. We alse have the original recipe for Moqueca Baiana, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tablespoons fermented bean paste 2 tablespoons fermented bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) chicken or fish broth 1 cup (240ml) chicken or fish broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, sliced onion, and red chili peppers. Sauté until fragrant.
2. 2.
   Add the fermented bean paste, soy sauce, rice vinegar, and sugar to the pot. Stir well to combine.
3. 3.
   Gently place the fish fillets into the pot, ensuring they are fully submerged in the sauce. Pour in the chicken or fish broth.
4. 4.
   Bring the stew to a simmer and let it cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   In a small bowl, dissolve the cornstarch in water to create a slurry. Slowly pour the slurry into the pot while stirring continuously to thicken the broth.
6. 6.
   Remove the pot from heat and garnish the stew with fresh cilantro.
7. 7.
   Serve the Hubei-style Fish Stew hot with steamed rice.

Treat your ingredients with care...

• Fish fillets — Choose fresh and firm white fish fillets, such as cod or tilapia, for the best results. Ensure they are fully cooked but still tender.
• Fermented bean paste — Look for Hubei-style fermented bean paste in Asian grocery stores. It adds a unique umami flavor to the stew.

Tips & Tricks

• Adjust the spiciness by adding more or fewer chili peppers according to your preference.
• For a richer flavor, marinate the fish fillets in soy sauce and rice vinegar for 30 minutes before cooking.
• Serve the stew with a side of pickled vegetables to complement the flavors.

Serving advice

Serve the Hubei-style Fish Stew hot with steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Hubei-style Fish Stew in a deep bowl, allowing the vibrant red color of the stew to stand out. Sprinkle some chopped cilantro on top for an appealing touch.