DISH RESEARCH · Main dish
Sichuan dry-braised fish
Also known as: 干烧鱼
Sichuan dry-braised fish is fish slowly cooked with fermented broad-bean chilli paste, aromatics, and a concentrated sweet-savory sauce.
About Sichuan dry-braised fish
Sichuan dry-braised fish is fish slowly cooked with fermented broad-bean chilli paste, aromatics, and a concentrated sweet-savory sauce.
Ingredients in Sichuan dry-braised fish
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Garlicseasoning
- Gingerseasoning
- Green oniongarnish
- Soy Saucesauce
- Sugarsweetener
- Vegetable Oilcooking medium
- Watersauce
- Chilli pepperseasoning
- Fishprotein
- Fermented Broad Bean Chilli Pastesauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.