Szechuan-Style Fried Tilapia with Fermented Bean Paste

Ingredients

• 3 pieces Tilapia fillets
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 1 tablespoon Fermented black bean paste (douchi)
• 1 teaspoon Red chili flakes
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Soy sauce (low-sodium)
• 1 teaspoon Rice vinegar
• 300 grams Bok choy, sliced
• 2 stalks Green onions, sliced(optional)
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Pat the tilapia fillets dry, then lightly coat each with cornstarch, shaking off excess.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat; fry the tilapia for 3‑4 minutes per side until golden and cooked through. Remove and set aside on a paper towel.

3. 3

   In the same skillet, add the remaining oil, then sauté minced garlic, ginger, and red chili flakes for 30 seconds until fragrant.

4. 4

   Stir in the fermented black bean paste, soy sauce, and rice vinegar; cook 1 minute, then add the bok choy and toss until wilted, about 2 minutes.

5. 5

   Return the fried tilapia to the pan, gently spoon the sauce over the fish, and simmer together for 2 minutes to meld flavors.

6. 6

   Season with black pepper and optional sliced green onions; serve immediately.