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Braised fish in doubanjiang sauce with rice

Braised fish in doubanjiang sauce is a cod or pollock dish simmered in a red sauce made from spicy fermented bean paste, served with rice. It serves 4 people, takes 40 minutes, rates as easy, and costs €3.50 per serving. The key is cooking the doubanjiang in hot oil until it turns red, which releases all its flavor.

Tonight we're heading to Sichuan, with fish braised in a red, spicy doubanjiang sauce that warms you down to your toes.

Braised fish in doubanjiang sauce with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This dish comes from Sichuan cuisine, known for red sauces that bring heat without overwhelming you. The fish, dusted with cornstarch before cooking, stays tender under a glossy sauce scented with garlic, ginger, and doubanjiang. White rice soaks up that sauce and tames the heat, striking a balance that makes you want a second helping.

It's the kind of dinner that warms you up on fall and winter nights, without requiring any special technique. Make it on a weeknight when you want a change from baked fish, or serve it to guests who enjoy flavors that step outside the ordinary. With its chili kick, it suits adult palates better than young kids.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Pantry

  • Doubanjiang (spicy fermented bean paste, or 2 tbsp tomato paste and 1 tsp harissa) 3 tbsp
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Vinegaroften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tbsp

Fruits and vegetables

  • Garlic 4 cloves
  • Fresh ginger 1 tbsp
  • Scallions 4

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Cut the fish into large pieces, coat them in cornstarch, and shake off the excess.

    The cornstarch forms a thin crust that protects the fish in the sauce.

  2. Brown the fish in 2 tablespoons of hot oil, 1 minute per side, then set aside. 5 min

    Flip it only once, using a wide spatula, it breaks apart easily.

  3. In the remaining oil, cook the doubanjiang with the chopped garlic and ginger until the oil turns red. 4 min

    Keep the heat medium, the bean paste burns fast and turns bitter.

  4. Add 1 cup of water, the soy sauce, sugar, and vinegar, put the fish back in, and let it braise covered. 8 min

    Spoon the sauce over the fish rather than stirring it.

  5. Meanwhile, cook the rice in salted water, then serve the fish topped with sauce and sprinkled with sliced scallions. 12 min

    Add the scallions at the very end, they stay crisp that way.

Our tips to get it right

  • Pick fish fillets on the thicker side, they hold up better in the sauce without falling apart.
  • If you don't have doubanjiang, the tomato paste and harissa mix gives a similar color and heat, but adjust the harissa amount to your spice tolerance.
  • Chop and measure everything before you start, the cooking moves fast once the fish is browned.

The variations

  • Swap the cod for salmon or monkfish, adjusting the braising time slightly based on thickness.
  • For a vegetarian version, replace the fish with pan seared firm tofu, which soaks up the sauce beautifully.
  • For a milder, kid friendly version, cut the doubanjiang in half and skip the harissa if you're using the substitute mix.

What to serve it with

  • Plain white rice to soak up the sauce
  • Steamed vegetables, bok choy or broccoli
  • Hot green tea to balance the heat

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat gently in a pan or saucepan with a splash of water to loosen the sauce. Avoid freezing this dish, the fish would lose its texture.

Questions about this dish

Can you use a different fish instead of cod?

Yes, pollock, salmon, or monkfish all work well. Pick a firm fleshed fish that holds together while braising in the sauce.

What exactly is doubanjiang?

It's a fermented bean and chili paste from Sichuan cuisine, salty with a mild kick. You'll find it at Asian grocery stores, and a tomato paste and harissa mix works as a good substitute.

Can you make the sauce ahead of time?

Yes, you can prepare the doubanjiang, garlic, and ginger base a few hours ahead. Reheat it gently before adding the fish and finishing the cooking.

Is this dish very spicy?

Doubanjiang brings a moderate heat, more warming than fiery. You can use less if you prefer a milder version, especially if kids are at the table.

How long does it take to make a braised fish in doubanjiang sauce with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised fish in doubanjiang sauce with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised fish in doubanjiang sauce with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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