Bonito chili bean paste red wine
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.
So I pan fried it as cutlets with chili bean sauce. It was easy:
- Add oil in a non stick pan, add the fish cutlets, sear on both side.
- 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.
- 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.