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Chili Blue Catfish


2 tablespoons minced fresh garlic

1 tablespoon dried garlied, rehydrated in water*

¼ cup sugar

½ cup sambal

1 teaspoon soy sauce

2 tablespoons fermented sweet rice

Pinch of MSG

1 teaspoon kosher salt

1 teaspoon sesame oil

½ cup Shaoxing wine

16 ounces blue catfish, cut into 1-inch pieces

¼ cup silken tofu, cubed

¼ cup chopped scallions


  1. Heat wok over high heat and add fresh garlic, dried garlic, sugar, sambal, soy sauce, fermented sweet rice, MSG, salt, sesame oil, and Shaoxing wine. Bring to a boil, then add 2 cups of water. Add catfish and tofu and return to a simmer. Let simmer until liquid reduces back to original amount. Add scallions and toss to combine.

*Dried garlic brings a toasty, smoky flavor. Chiou suggests rehydrating it in equal parts water by volume.

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