Sichuan Chili-Bean Braised Sea Bass with Silken Tofu

Steps

1. Step 1

   Start the rice now if it isn't already cooking, so it's ready when the fish is. Pat the sea bass dry, cut it into 4 even pieces and season all over with the salt. Set aside. Gently drain the silken tofu, cut into 1-inch cubes and leave them on the cutting board; handle them as little as possible.

   8 min

   • 1 1/2 lb skinless sea bass fillets
   • 1/4 tsp salt
   • 1 package silken tofu (14-16 oz)
   • 4 cups steamed white rice
2. Step 2

   Heat the oil in a wide skillet or shallow braising pan over medium heat. Add the doubanjiang and cook, stirring, until the oil turns deep red and smells toasty, about 1 minute. Add the ginger, garlic and the white parts of the scallions and cook 1 minute more, stirring so the garlic doesn't brown.

   3 min

   • 2 tbsp neutral oil
   • 2 tbsp doubanjiang (Pixian chili bean paste)
   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 1/2 scallions
3. Step 3

   Pour in the Shaoxing wine and let it bubble for 30 seconds. Add the broth, soy sauce and sugar, stir, and bring to a gentle simmer.

   3 min

   • 3 tbsp Shaoxing wine
   • 1 1/4 cups chicken or vegetable broth
   • 1 tbsp soy sauce
   • 1 tsp sugar
4. Step 4

   Slide the tofu cubes into the simmering broth in a single layer and spoon a little sauce over them. Lay the fish on top, cover, and cook at a bare simmer until the fish flakes easily at its thickest point, 7 to 9 minutes. Don't stir; just tilt the pan and spoon sauce over the fish once or twice.

   9 min, hands-off

   • 1 1/2 lb skinless sea bass fillets
   • 1 package silken tofu (14-16 oz)
5. Step 5

   Lift the fish onto a serving platter or shallow bowl with a spatula. Stir the cornstarch and cold water together until smooth, then drizzle it into the simmering sauce while swirling the pan. Cook 1 minute, until the sauce lightly coats a spoon. Taste and add a splash more soy sauce if it needs salt.

   2 min

   • 1 tbsp cornstarch
   • 2 tbsp cold water
6. Step 6

   Spoon the tofu and sauce around and over the fish. Scatter with the scallion greens and ground Sichuan peppercorns, then drizzle with the chili oil and sesame oil. Serve right away over hot rice.

   2 min

   • 1/2 scallions
   • 1/2 tsp Sichuan peppercorns
   • 1 tbsp chili oil
   • 1 tsp toasted sesame oil
   • 4 cups steamed white rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026