Mapo Buri (Yellowtail)
Tender yellowtail simmered in a rich, mildly sweet mapo-style sauce, making a delicious and satisfying meal.
- 1 Serving
-
- Difficulty :
- Medium
- Yellowtail
Ingredients
| Buri (Yellowtail) | 100 g |
|---|---|
| Minced Chicken | 50 g |
| Chicken Broth | 100 ml |
| Potato Starch* | 1 1/2 tbsp |
| Coarsely Chopped Green Onion | 1/4 |
| Cake Flour | As Needed |
| Oil for Stir-frying and Deep-frying | As Needed |
| Boiled Fava Beans or Boiled Broccoli | As You Like |
| Shaoxing Rice Wine | 15 ml |
| Sichuan Pepper | As Needed |
| Raayu (Chinese Red Chili Oil) | As Needed |
*Add an equal amount of water and make slurry.
Seasoning
| Tian Mian Jiang (Sweet Flour Paste) | 1 tsp |
|---|---|
| Dou Ban Jiang (Chili Bean Sauce) | 1 tsp |
| Crushed Douchi (Chinese Fermented Black Beans ) | 1/2 tsp |
| Finely Chopped Garlic | 1 tsp |
Directions
-
Step 1
Mix all the ingredients for the seasoning mixture.
-
Step 2
Cut Buri into 2 cm cubes, dredge them in flour and deep-fry at 180 °C until crispy.
-
Step 3
Heat stir-frying oil in a frying pan or wok and stir-fry minced chicken well. Add the seasoning, mix and add chicken broth.
-
Step 4
Add the Buri from (2) above, and add the rice wine. Mix potato starch slurry well and pour over into the pan.
-
Step 5
Add green onions and boiled beans (or broccoli), mix, and finish with Raayu and Sichuan pepper as needed.
-
Step 6
Serve on a dish.
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