Hong Shao Yu (Chinese Braised Fried Fish), Made with Monk Fruit Sweetener

Method

1. Clean 1 tilapia of 400 to 500g, pat it dry and score a few diagonal cuts on each side. Rub 1/2 teaspoon of salt and 1 teaspoon of Shaoxing wine over the fish with 3 to 4 slices of ginger and 1 to 2 spring onions, then tuck the ginger and spring onion into the cavity.
2. Dust 2 tablespoons of cornstarch over the fish, spread it evenly and shake off the excess.
3. Heat the oil in a pan until very hot, fry the fish on both sides until deep golden, then lift it out and pour off most of the oil, leaving a little in the pan.
4. Fry 1 tablespoon of diced ginger, 4 to 5 diced garlic cloves, 4 to 5 chopped chilies and 2 to 3 chopped white parts of spring onion for about 30 seconds, add 1 tablespoon of finely chopped doubanjiang and stir for another 30 seconds, then pour in 250ml of water.
5. Add 1 teaspoon of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of kOBE Monk Fruit Blend, 1 tablespoon of oyster sauce, 1/2 tablespoon of Chinkiang black vinegar and 1/2 teaspoon of chicken seasoning powder, stir well, bring it to a boil, then lower the heat to medium and slide the fish in.
6. Spoon the sauce over the fish continuously for 4 to 5 minutes without turning it, then lift the fish onto a plate.
7. Mix 1/2 teaspoon of cornstarch with 2 tablespoons of water, stir it into the pan until the sauce thickens, pour it over the fish and scatter spring onion on top.

Tips

• Doubanjiang is already salty, and without it 1 to 2 tablespoons of soy sauce make up the seasoning.
• Spooning sauce over the fish rather than turning it keeps the flesh whole.
• Shaking off the excess starch before frying gives a thin, crisp skin.
• Very hot oil before the fish goes in keeps it from sticking to the pan.
• Score both sides of the fish before marinating so the seasoning reaches the flesh.