Hubei-style Hot and Sour Fish
Hubei-style hot and sour fish is a spicy and tangy fish dish that originated from the Hubei province in China. The fish is typically deep-fried and then stir-fried with vegetables, chili peppers, vinegar, and other spices to give it a unique flavor profile. The dish is popular for its balance of flavors, with the sour notes from the vinegar balancing out the heat from the chili peppers. It is also known for its tender and succulent fish meat.
Ingredients
- 1 pound catfish fillet, cut into bite-size pieces
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 4 dried shiitake mushrooms, soaked and sliced
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1/2 red bell pepper, seeded and sliced
- 1/2 green bell pepper, seeded and sliced
- 1/4 cup white vinegar
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp chili bean sauce
- 1/2 tsp ground white pepper
- 2 cups chicken stock
- 2 tbsp cornstarch mixed with 2 tbsp water
About the recipe
Cook Time: 30 minutes
Portions: 4 servings
Difficulty: Easy