Bonito fish with chili bean paste and white wine

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I picked up some cheap Bonito fish today. Cooking such a firm, meaty and bland fish is challenging for Chinese cooking. It does not the right texture for steaming, and it can be easily over-cooked.

Bonito with chili bean sauce and white wine.

So I pan fried it as cutlets with chili bean sauce. It was easy:

  1. Add oil in a non stick pan, add the fish cutlets, sear on both side.
  2. Brush some chili bean sauce on both side, add a little white wine, a little sugar, and close the lid to simmer the fish until just cooked.
  3. A squeeze of lemon or lime juice just before serving.

Quite a few fish bones, and requires good chopstick skills to pick out the bones. Otherwise it tasted great.

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