Striped bass in spicy soy sauce
4 servings
20 minutes
Striped bass in spicy soy sauce is an exquisite dish of Chinese cuisine that combines the tender meat of fish with a rich, aromatic sauce. Inspired by traditional Cantonese cooking, it embodies a harmony of flavors—salty, sweet, and spicy. Soy sauce and shallots add depth to the aroma while chili pepper adds a hint of heat. This recipe is simple to prepare: the bass fillet simmers in the spicy sauce, absorbing its flavors before being served with rice, making it a great option for both a cozy family dinner and an elegant festive table. The dish pairs perfectly with fresh vegetables or pickled ginger, adding even more gastronomic sophistication.
1
Mix soy sauce, water, sugar, shallots, and chili in a large pan that can fit the fish. Place over medium heat and bring to a boil.
- Soy sauce: to taste
- Water: 1 glass
- Shallot: 15 pieces
- Chili pepper: 1 piece
2
Place the fish in the pan. Reduce the heat so that the sauce simmers but doesn't boil vigorously. Cook for 8-10 minutes, flipping once or twice. Fry the fish until it is golden and cooked through. Serve with rice, drizzled with sauce and garnished with shallots.
- Striped bass fillet: 700 g
- Shallot: 15 pieces
