Hearty Braised Fish in a Savory Ale Broth

Get ready to discover your new favorite comfort food! This dish is a beautiful example of how a few simple techniques can transform humble ingredients into something truly spectacular. We’re talking about a whole fish, pan-fried to golden perfection and then slow-braised in a deeply savory and aromatic broth. While it simmers away for a little while, filling your kitchen with the most incredible smells, the actual hands-on time is minimal, making it a perfect project for a lazy weekend afternoon. The result is fall-off-the-bone tender fish swimming in a rich, umami-packed sauce that’s just begging to be soaked up with a warm flatbread. Don’t be intimidated by the list of ingredients; the process is straightforward, and the flavor payoff is absolutely massive.

First things first, let’s gather our ingredients. The magic of this dish comes from layering flavors, so try to get everything prepped before you begin. For the star of the show, a firm white fish works best. The original recipe uses tilapia, but sea bass, cod, or even carp would be fantastic. If you’re feeling adventurous, using a large fish head is the traditional way to go! The pork belly adds a wonderful richness, but you can substitute it with a few slices of thick-cut, unsmoked bacon in a pinch. The most unique ingredient here is the Pixian Doubanjiang, a fermented broad bean paste that provides a deep, savory, and slightly spicy foundation. You can find it at most Asian grocery stores. If you can’t, a Korean gochujang or another chili bean paste can work, though the flavor will be slightly different.

For the Fish:

• 1 whole tilapia (about 1.5-2 lbs), cleaned and scaled
• 3-4 tablespoons vegetable oil, for frying

For the Braising Broth:

• 4 oz pork belly, thinly sliced
• A handful of aromatics: 2-3 star anise pods, 1 teaspoon Sichuan peppercorns, 3-4 dried red chilies
• 1-inch piece of ginger, sliced
• 4 cloves garlic, smashed
• 2 scallions, cut into 2-inch pieces
• 2 tablespoons Pixian Doubanjiang (fermented broad bean paste)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar (or balsamic vinegar)
• Half a 12oz bottle of a light beer or ale
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• Salt to taste
• 1/4 teaspoon MSG (optional)
• Water as needed
• Scallion pancakes, for serving

Now for the fun part! This process is all about building flavor step by step. Just follow along, and you’ll be amazed at what you create.

1. Rinse your fish thoroughly and pat it completely dry with paper towels. This is key to getting a nice sear and preventing oil from splattering. Using a sharp knife, score the fish on both sides with a few diagonal cuts. This helps it cook evenly and absorb the sauce.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Carefully place the fish in the pan and fry until both sides are beautifully golden brown and slightly crisp. This should take about 4-5 minutes per side.
3. Gently remove the fish from the pan and set it aside on a plate.
4. In the same pan, add the sliced pork belly and cook over medium heat, stirring occasionally, until the fat has rendered and the edges are crispy. Add the ginger, garlic, scallions, star anise, Sichuan peppercorns, and dried chilies. Stir-fry for about a minute until everything is incredibly fragrant.
5. Add the Pixian Doubanjiang to the pan. Continue to stir-fry for another minute until the oil turns a brilliant red color and the paste smells toasty and delicious.
6. Splash in the vinegar to deglaze the pan, scraping up any tasty bits stuck to the bottom. Pour in the light and dark soy sauces, the beer, and enough water to come about halfway up the side of your fish. Bring the mixture to a rolling boil and let it bubble for a minute or two to let the flavors meld.
7. Carefully slide the pan-fried fish back into the glorious broth. Let it cook, uncovered, at a steady simmer for 7-8 minutes. This step helps to cook off any remaining fishy taste and starts the infusion process.
8. Season the broth with white pepper, sugar, salt, and MSG (if using). Give it a gentle stir, being careful not to break up the fish.
9. Reduce the heat to low, cover the pan with a lid, but leave a small gap for steam to escape. Let the fish gently simmer for at least 30 minutes, allowing it to become incredibly tender and soak up all that amazing flavor.
10. While the fish is simmering, it’s the perfect time to prepare your side. We love serving this with warm, flaky scallion pancakes to soak up every last drop of the incredible sauce. You can often find these in the frozen section of Asian markets, or you can make your own!
11. Once the fish is done, carefully remove and discard the larger aromatics like the star anise and ginger slices if you wish. The sauce should be rich and slightly thickened. Serve the fish whole or in pieces, with plenty of the broth spooned over top, alongside the warm scallion pancakes cut into wedges.

The moment you bring this to the table, you’ll know it was worth it. The fish is so tender it flakes apart with the gentle nudge of a fork, and the sauce is a complex symphony of savory, spicy, and malty notes. The real joy is tearing off a piece of scallion pancake and dipping it right into the pan, soaking up that irresistible broth. It’s a rustic, soulful, and deeply satisfying meal that feels both special and incredibly comforting. I truly hope you give this recipe a try. Let me know how it turns out in the comments below!