Szechuan Spicy Doubanjiang Braised Fish

A healthier alternative to the famous Sichuan Spicy Douban Braised Fish, without the heavy deep fry! Still just as spicy and fragrant, perfect to pair on top of some freshly steamed rice~

Ingredients

1/4 onion, diced
1/4 yellow bell pepper, diced
1 green onion, cut into small segments
2-3 chilli peppers, cut into small segments (optional)
5 cloves of garlic, finely minced
3 tbsp cooking oil
2 tbsp GuWang Broad Bean Paste with Chilli (Doubanjiang)
1 tbsp soy sauce
1 cup broth or water
1 piece of fish fillet

Instructions

Dice 1/4 onion and 1/4 yellow bell pepper. Thinly slice your green onion and chilli peppers (optional). Finely mince 5 cloves of garlic and set aside.
Heat a pan with 3 tablespoons of cooking oil over low heat. Add the onion and bell pepper, and sauté slowly for about 3 minutes, until the onion and bell pepper are soft and fragrant.
Add the minced garlic and stir-fry over low heat for 1 minute. Then add 2 tablespoons of the spicy Doubanjiang and a splash of soy sauce.
Once the sauce is fragrant, pour in 1 cup of broth or water. Bring to a boil, then add the fish fillet. Cover the pan and let the steam cook the fish for 5 minutes.
Carefully transfer the fish to a plate. Let the sauce continue to cook over medium heat until slightly reduced. Taste the sauce and add salt to taste.
Add the green onions and chili peppers (if using) to the sauce and quickly stir for 1 minute. Pour the sauce over the cooked salmon and serve.

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