Sichuan Braised Barramundi in Bean Chile Sauce

Cook time:
Serves 4 Ingredients: 3/4 cup - rice wine vinegar, 2 teaspoons - kosher salt, 1 teaspoon - Sichuan peppercorns, 1 teaspoon - black peppercorns, 1/2 teaspoon - mustard seeds, 3/4 cup - red Thai chiles, 1 1/2 cups - young ginger, cut into thick chunks, 2 pounds - whole barramundi, salt, 1/2 cup - grapeseed oil or other neutral oil, 3 to 5 - dried whole red hot chiles, such as Thai, 2 - star anise pods, 1 tablespoon - Sichuan peppercorns, 2 tablespoons - Pixian broad bean chile paste, 1 1/2 teaspoons - fermented black beans, 3 - garlic cloves, finely sliced, 4 tablespoons - green onion whites, finely sliced, 8 to 10 - pickled chiles (recipe above), destemmed and cut on a diagonal, 1 - 3-inch nub pickled ginger, cut into thick slices on a diagonal (recipe above), 3 tablespoons - Shaoxing wine, 1 to 2 teaspoons - light soy sauce, or to taste, 1 1/2 teaspoons - potato starch, or as needed, 2 tablespoons - pickling brine (recipe above), green onion tops, for garnish,
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Braised Barramundi in
Broad Bean Chile Sauce with Pickled Chiles and Ginger

  • Serves 4
  • RECIPE CREATED BY
    Jenny Huang

  • Pairs With Cold Beer

  • Perfect For Chinese New Year

  • Perfect For Family Meal

Ingredients

¾ cup rice wine vinegar
2 teaspoons kosher salt
1 teaspoon sichuan peppercorn
1 teaspoon black peppercorn
½ teaspoon mustard seed
¾ cup red birds eye chili pepper
1.5 cups ginger
young, cut into thick chunks
2 pounds The Better Fish® Barramundi Skinless Fillets
1 salt
½ cup grapeseed oil
or other neutral oil
3 dried thai chili
2 star anise
1 tablespoon sichuan peppercorn
2 tablespoons chinese chili bean paste
1.5 teaspoons salted black beans
fermented
3 garlic clove
finely sliced
4 tablespoons spring onion
finely sliced
3 tablespoons chinese rice wine
1 teaspoons light soy sauce
or to taste
1.5 teaspoons potato starch
or as needed
1 spring onion
for garnish
Servings

Nutrition per serving

Calories 422.75kcal 21%
Fat 29.91 43%
Carbs 15.09 6%
Sugars 3.17 4%
Protein 19.82 40%
Sodium 1318.95mg 66%
Fiber 2.26 8%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 422.75kcal 21%
Fat 29.91 43%
Saturated Fat 3.31 17%
Monounsaturated Fat 4.84 484%
Polyunsaturated Fat 19.82 1982%
Carbs 15.09 6%
Fiber 2.26 8%
Sugars 3.17 4%
Protein 19.82 40%
Cholesterol 45.67mg 15%
Sodium 1318.95mg 66%
Calcium 42.01mg 5%
Magnesium 27.42mg 7%
Potassium 628.17mg 18%

% Daily Value*

Iron 1.95mg 14%
Zinc 0.86mg 9%
Phosphorus 44.04mg 6%
Vitamin A 82.77mkg 10%
Thiamin B1 0.03mg 3%
Riboflavin B2 0.04mg 3%
Niacin B3 0.46mg 3%
Vitamin B6 0.12mg 9%
Folic Acid B9 15.48mkg 8%
Vitamin B12 0mkg 0%
Vitamin C 56.53mg 71%
Vitamin D 7.65mkg 153%
Vitamin E 8.3mg 69%
Vitamin K 22.12mkg 29%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
7.1/10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 2.26   8% DV
Protein 19.82   40% DV
Calcium 42.01mg   5% DV
Magnesium 27.42mg   7% DV
Potassium 628.17mg   18% DV
Iron 1.95mg   14% DV
Vitamin A 82.77mkg   10% DV
Vitamin C 56.53mg   71% DV

Nutrients with negative impact

Saturated Fat 3.31   17% DV
Carbs 15.09   6% DV
Sugars 3.17   4% DV
Cholesterol 45.67mg   15% DV
Sodium 1318.95mg   66% DV

In Chinese culture, people believe that cooking and eating fish—with head and tail intact—will bring a year that is prosperous from start to finish. “This fish, in particular, has been a part of my mom’s cooking since I lived in China before I had a full grasp of my memories. I imagine that my parents would break off little chunks of the fish to feed to me even as a baby. As I grew older, I learned to pick around the big bones for the meat, always making sure to be careful not to swallow any smaller bones. Each tender morsel acted as the perfect vehicle for carrying the wonderfully spicy and pungent sauce to my mouth.” — read the full story For the quick-pickled chiles and ginger

Instructions

For the quick-pickled chiles and ginger

Step 1
Thoroughly clean a glass 1/2-liter canning jar. Sterilize the jar by pouring boiling water into the jar, waiting for a couple minutes, and then discarding the water. Set aside.
Step 2
To make the pickling brine, combine the rice wine vinegar, 3/4 cup water, and salt in a small pot, bring to a rolling boil.
Step 3
Meanwhile, add the Sichuan peppercorns, black peppercorns, and mustard seeds to the sterilized jar. On top of the spices, add the chiles and ginger. Make sure to push down very firmly. Pour the brine over everything, filling the jar to within 1/2-inch of the top. You may not end up using all of the brine. Seal the jar tightly.
Step 4
Allow to sit on your counter for a day and then in the refrigerator for at least 2 more days. The longer the pickles sit, the more flavorful they will become.

For the braised barramundi

Step 5
Pat the fish dry and make three even diagonal cuts in the thickest part of each side of the fish. This will allow the sauce to penetrate. Then rub all over with a thin layer of salt, including inside the belly. Set aside.
Step 6
Add the grapeseed oil to a well-seasoned wok over high heat. When it is piping hot, carefully slide the fish into the wok and fry both sides, approximately 3 to 4 minutes each side. The fish should be just starting to turn golden. As you are frying each side, make sure to tilt the wok so that the full fish comes into contact with the oil. Turn off the heat. Carefully take the fish out of the wok and place onto a plate. Set aside.
Step 7
Reheat the oil over a high flame. Add the dried chiles, star anise, and Sichuan peppercorn; reduce the heat to medium. Stir-fry until you can smell the peppercorns and chiles. They will have darkened slightly. Add the broad bean chile paste and fermented black beans and stir-fry until the oil is red and fragrant. Next, add the garlic, spring onions, pickled chiles, and pickled ginger. Stir fry for another minute.
Step 8
Return the fish back to the wok. Add the Shaoxing wine and allow to cook until the alcohol has been cooked out, about 2 minutes. Add 1/2 cup water and season with soy sauce to taste. Spoon the sauce from the bottom of the wok over the fish and cover to cook for 5 to 8 minutes. During this time raise the lid a few times to spoon more sauce over the fish. Once the fish is cooked through, carefully lift the fish out of the wok and place onto a serving plate.
Step 9
To finish the sauce, raise the heat to high and gradually add in the potato starch. Depending on how much liquid you have left in the wok, you may not need all of the starch. Turn off the heat and add in the pickling liquid. Ladle the sauce over the fish and serve with green onion tops.
Suggested sides
  • Steamed
    White Rice
  • Stir-fry
    Vegetables
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  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine

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