Sichuan-Style Braised Fish with Sugarcane

Name: Sichuan-Style Braised Fish with Sugarcane
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 pieces frozen Alaskan flounder fillets; About 1 meter sugarcane (peeled); 2 teaspoons doubanjiang (chili bean paste); 2 cups water; 2 cups sake; Sugar and soy sauce, to taste

ybor @cook_40073545

Cooked quickly in a pressure cooker, even the bones are edible.
The origin of this recipe
When searching for dishes using whole sugarcane, I found that Sichuan cuisine includes braised fish. Unable to find a recipe on Japanese sites, I imagined and created this version. The removed sugarcane tasted like sweet potatoes with a mild sweetness when chewed.

ybor @cook_40073545

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Ingredients

Serves 2 servings

2 piecesfrozen Alaskan flounder fillets
About 1 meter sugarcane (peeled)
2 teaspoonsdoubanjiang (chili bean paste)
2 cupswater
2 cupssake
Sugar and soy sauce, to taste

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Steps

1

Peel the outer skin of the sugarcane.
2

Cut the peeled sugarcane into 2-inch (5 cm) lengths, then split them lengthwise along the grain, and split again (like splitting firewood).
3

Do not cut too finely; this size is sufficient.
4

Add all ingredients except sugar and soy sauce to the pressure cooker.
5

Cover with a paper towel (to remove scum).
6

Cover with the lid, place the weight on, and heat. Once boiling, cook on medium heat for 20 minutes. After heating, wait 20 minutes before removing the weight and opening the lid.
7

Remove all the sugarcane.
8

Adjust sweetness with sugar and saltiness with soy sauce to taste.