Crispy Szechuan Catfish with Fermented Bean Paste

Ingredients

• 600 g Catfish fillets
• 60 g Rice flour (fine)
• 3 large Egg whites
• 2 tbsp Fermented broad bean paste (Doubanjiang)
• 1 tbsp Szechuan chili oil
• 2 tsp Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Soy sauce (low-sodium)
• 1 tsp Rice vinegar
• 3 tbsp Olive oil (for frying)
• 2 stalks Green onions, sliced(optional)
• 1 tbsp Fresh cilantro leaves(optional)

Instructions

1. 1

   Pat the catfish fillets dry and cut into 3‑inch pieces; season lightly with salt and pepper.

2. 2

   In a shallow bowl, whisk the egg whites. Place the rice flour in a second bowl. Dip each fish piece first in egg whites, then coat evenly with rice flour; set aside on a plate.

3. 3

   Heat the olive oil in a large skillet over medium‑high heat until shimmering. Fry the coated catfish pieces in batches, turning once, until golden and crisp, about 3‑4 minutes per side. Transfer to a paper‑towel‑lined tray to drain.

4. 4

   While the fish cooks, prepare the sauce: combine fermented bean paste, chili oil, minced garlic, grated ginger, soy sauce, and rice vinegar in a small saucepan. Bring to a gentle simmer, stirring, for 2‑3 minutes until fragrant and slightly thickened.

5. 5

   Return the fried catfish to the skillet, pour the sauce over them, and toss gently to coat each piece. Cook together for another 2 minutes to let the flavors meld.

6. 6

   Serve immediately, garnished with sliced green onions and cilantro if desired.