Sichuan Fish-Flavored Sauce Recipe
Yu Xiang 鱼香 literally translated as fish-flavored, a famous sauce originated from Sichuan, China. Despite this sauce actually have no seafood or any fish ingredients. It was said that one family used to cooked this sauce with freshwater fish on a regular basis. One day, there was no fish in the kitchen amidst the wife was rushing to cook for the husband. And so she took the left over sauce and cooked it with meats. Immediately her family loves it and eventually the story spread among the neighborhood and hence got its name, Yu Xiang – Fish flavored.
Can be used to stir-fry and as dip
– 130g of chili douban sauce
– 50g of chopped garlic
– 50g of chopped ginger
– 80g of pickled chili pepper
– 6 tbsp of black vinegar
– 5 tbsp of sugar
– 8 tbsp of cooking oil
– 200ml of water
Portion of ginger, garlic, pickled chili pepper & chili douban sauce is 1:1
- Peel and clean garlic and ginger. Chopped these two ingredient with knife or if you have blender, simple blend them with a blender.
- Drain pickled chili pepper from jar and finely chop or blend.
- Prepare ingredients as stated above.
- Preheat pan with 8 tbsp of cooking oil.
- Switch to low heat and add chopped ginger. Thoroughly stir fry.
- Add chopped garlic and stir fry to aromatic fragrance (browning, refer to video below).
- Add chopped pickled chili peppers and thoroughly stir fry.
- Add chili douban sauce and briefly stir fry.
- Add 200ml of water and switch to high heat.
- Add black vinegar and sugar into mixture.
- Bring to a boil and reduce heat to a simmer.
- Continuously scrap the bottom to prevent burn.
- Reduce until a thick consistency and remove from heat.
- Transfer to a jar and let it cool down in room temperature before storing in the refrigerator.
- The amount of garlic, ginger, pickled chili peppers and chili douban sauce can be reduce to your preferences with the portioning of 1:1