Yangshuo Beer Fish

Method10 steps

1. 1

   Marinate the Fish

   腌制鱼肉

   Clean the fish, removing the innards but keeping the scales. Wash it thoroughly, then cut it open along the belly into two halves (keeping the backbone connected). Marinate with 15ml cooking wine (Shaoxing), ginger slices, and 3g salt for 15 minutes.

   鱼处理好内脏，保留鱼鳞，清洗干净，从腹部剖开成两半（背部相连），用 15ml 料酒、姜片、食盐 3g 腌制 15 分钟

   ⏱15 min

   • 💡 Keeping the scales is the key feature of this dish.保留鱼鳞是关键特色
   • 💡 Do not cut through the backbone.背部不要切断
   
2. 2

   Prep the Ingredients

   切配准备

   Cut the tomato into chunks, cut the green bell pepper and red bell pepper into chunks, crush the garlic, slice the ginger, and cut the scallion into segments (separate the white and green parts).

   番茄切块，青椒红椒切块，大蒜拍碎，生姜切片，葱切段（葱白葱叶分开）

   ⏱5 min

   • 💡 Keep the scallion whites and greens separate.葱白和葱叶分开放置
   
3. 3

   Pan-fry the Fish

   煎制鱼肉

   Wipe the bottom of the wok with a ginger slice. Heat the wok, then pour in 30ml cooking oil. Once the oil is hot, add the fish (skin side down) and fry until both sides are golden and the scales are crispy. Remove and set aside.

   用姜片擦拭锅底，热锅后倒入 30ml 食用油，油热后放入鱼（鱼皮朝下），煎至两面金黄、鱼鳞酥脆，盛出备用

   ⏱8 min

   • 💡 Wiping the wok with ginger prevents sticking.姜片擦锅底防粘
   • 💡 Fry the scale side first to ensure crispiness.先煎鱼鳞面，保证酥脆
   
4. 4

   Sauté the Aromatics

   爆香底料

   Leave a little oil in the wok, then add the scallion whites, ginger slices, and garlic cloves and sauté until fragrant.

   锅中留底油，放入葱白、姜片、蒜瓣爆香

   ⏱1 min

   • 💡 Sauté on low heat to avoid burning.小火爆香避免烧焦
   
5. 5

   Stir-fry the Chili Sauce

   炒制辣椒酱

   Add 15g Guilin chili sauce and stir-fry until the red oil is released.

   加入 15g 桂林辣椒酱，炒出红油

   ⏱1 min

   • 💡 Guilin chili sauce has a garlic aroma and a distinctive flavor.桂林辣椒酱带有蒜香味，风味独特
   
6. 6

   Stir-fry the Tomato

   炒制番茄

   Add the tomato chunks and stir-fry until the tomato releases its juice and softens.

   放入番茄块，翻炒至番茄出汁变软

   ⏱2 min

   • 💡 Softening the tomato is key to a rich sauce.番茄炒软是汤汁浓郁的关键
   
7. 7

   Season and Add the Beer

   调味并加入啤酒

   Pour in a whole bottle of beer, then add 15ml light soy sauce, 5ml dark soy sauce, 5g white sugar, and 5g salt. Stir to combine.

   倒入整瓶啤酒，加入 15ml 生抽、5ml 老抽、5g 白糖、5g 食盐，搅拌均匀

   ⏱1 min

   • 💡 Using beer instead of water removes fishiness and adds aroma.用啤酒代替水，去腥增香
   
8. 8

   Braise the Fish

   焖煮鱼肉

   Add the fried fish. Bring to a boil over high heat, then reduce to medium-low heat. Cover with the pot lid and braise for 15–20 minutes.

   放入煎好的鱼，大火烧开后转中小火，盖上锅盖焖煮 15-20 分钟

   ⏱20 min

   • 💡 Covering the pot lets the fish fully absorb the beer aroma.盖上锅盖让鱼肉充分吸收啤酒香
   
9. 9

   Add the Peppers

   加入配椒

   Remove the lid, add the green bell pepper and red bell pepper chunks, and continue cooking for 3–5 minutes.

   开盖，放入青椒红椒块，继续煮 3-5 分钟

   ⏱4 min

   • 💡 Adding the peppers later preserves their color.配椒后放可保持色泽
   
10. 10

    Reduce the Sauce

    大火收汁

    Turn up the heat and reduce the sauce until it thickens. Sprinkle with scallion greens, then serve.

    大火收汁至汤汁浓稠，撒上葱叶段，出锅装盘

    ⏱2 min

    • 💡 Do not reduce the sauce too dry—some is perfect for mixing with rice.汤汁不要收太干，留一些拌饭极佳