Hunan-Style Hot Fish from PF Chang's features tender, flaky white fish fillets simmered in a vibrant, spicy sauce made with chili peppers, garlic, ginger, and fermented black beans, garnished with fresh scallions and cilantro, creating a bold and fiery flavor with a visually appealing deep red glaze.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Wok or large skillet
- Spatula or wok turner
- Fish spatula
- Measuring cups
- Measuring spoons
- Small sauce bowl
- Plate for serving
Ingredients
- 1 lb (450g) white fish fillets (such as cod or tilapia)
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 5-6 dried red chili peppers
- 2 tablespoons fermented black beans
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon chili bean paste (doubanjiang)
- 1 teaspoon sugar
- 1/2 cup low-sodium chicken broth
- Salt, to taste
Using fermented black beans is essential to achieve the authentic depth of flavor in Hunan-Style Hot Fish from PF Chang's, so make sure to rinse them lightly before use to avoid overpowering saltiness. Dried red chili peppers contribute to the dish's signature heat; adjust the quantity according to your preferred spice level. Cornstarch helps create a light, crispy coating on the white fish fillets when combined with oil in the wok, enhancing texture. Fresh scallions and cilantro provide a bright, herbaceous garnish that balances the bold, spicy sauce. Your copycat version of Hunan-Style Hot Fish from PF Chang's will capture the restaurant's iconic fiery taste and vibrant appearance with these carefully selected ingredients.
Instructions
- Instructions:
- Pat fish fillets dry and cut into 2-inch pieces.
- Toss fish with cornstarch in a bowl to evenly coat.
- Heat 2 tablespoons vegetable oil in a wok over medium-high heat.
- Add fish pieces; sear 1-2 minutes per side until just cooked through.
- Remove fish to a plate and set aside.
- In the wok, add remaining 1 tablespoon oil.
- Add dried chili peppers and fermented black beans; stir-fry 30 seconds.
- Add minced garlic and ginger; stir-fry until fragrant, about 30 seconds.
- Stir in chili bean paste and cook for 1 minute.
- Pour in soy sauce, Shaoxing wine, sugar, and chicken broth; stir to combine.
- Bring sauce to a simmer; season with salt as needed.
- Gently return fish to the wok, spooning sauce over to coat.
- Simmer for 2 minutes, allowing flavors to meld and sauce to thicken.
- Add sliced scallions and half of the chopped cilantro; toss gently.
- Transfer to a serving plate; garnish with remaining cilantro and extra scallions.
- Serve hot.
Substitution
Hunan-Style Hot Fish from PF Chang's copycat menu offers a vibrant blend of spicy and savory flavors rooted in chili peppers, fermented black beans, and aromatic garlic and ginger. If you can't find Shaoxing wine, dry sherry or a mild rice wine vinegar are good alternatives that maintain the dish's depth. Fresh white fish fillets like cod or tilapia provide a tender texture, but you can also use catfish or haddock if those are more accessible. When simmering the sauce, reduce the heat slightly to avoid burning the fermented black beans, which can impart bitterness. Keep your fish spatula handy to gently flip the fillets without breaking them, ensuring a perfect presentation on your serving plate.
Tips
Make sure to pat your white fish fillets dry before tossing them with cornstarch to prevent the coating from becoming soggy. Use medium-high heat when searing the fish to get a lightly crispy exterior without overcooking the tender inside. When stir-frying chili peppers and fermented black beans, keep the cooking time short to avoid burning and bitterness. Your sauce will thicken nicely if you let the fish simmer gently in it, so resist the urge to stir aggressively and break apart the fillets.
Nutritions
Hunan-Style Hot Fish from PF Chang's provides a lean source of protein from white fish fillets like cod or tilapia, which are low in calories and rich in essential omega-3 fatty acids important for heart health. The dish's sauce includes fermented black beans and chili peppers that offer antioxidants and may help boost metabolism and immune function. Garlic and ginger contribute anti-inflammatory and digestive benefits, while scallions and cilantro add vitamins A and C, enhancing overall nutrient density. You can enjoy this flavorful meal knowing it supports balanced nutrition with a spicy, antioxidant-rich profile.
Storage
Store your Hunan-Style Hot Fish in an airtight container in the refrigerator within two hours of cooking to maintain optimal freshness and prevent bacterial growth. Heat leftovers gently in a wok or microwave to preserve the tender, flaky texture and rich, spicy sauce featuring fermented black beans and chili bean paste. For best taste and safety, consume refrigerated leftovers within 2-3 days.
Variation or Alternatives
You can substitute the white fish fillets with firm tofu cubes for a vegetarian variation, ensuring they are pressed to remove excess moisture before coating with cornstarch. For a milder sauce, reduce the dried red chili peppers or replace doubanjiang with a sweet bean paste to balance heat and flavor. Try adding bell pepper strips or sliced mushrooms during the sauce simmering step to introduce extra texture and nutrients. Using a clay pot instead of a wok for simmering the fish can enhance the depth of flavor through slower, even heat distribution.
Allergies
Hunan-Style Hot Fish contains common allergens such as soy from the soy sauce and fermented black beans, which may pose risks for individuals with soy allergies. The dish also includes gluten in soy sauce and Shaoxing wine, which could affect those sensitive to gluten or with celiac disease. You should exercise caution or seek alternatives if you have allergies to soy, gluten, or specific spices like chili peppers and fermented beans.
Why this recipe?
Hunan-Style Hot Fish from PF Chang's restaurant captivates diners with its bold combination of spicy, tangy, and smoky flavors balanced by fresh herbs and tender fish. This signature dish features a unique blend of Sichuan peppercorns, chili paste, and fermented beans that delivers an authentic taste of Hunan cuisine. You can recreate the dish at home by mastering its rich marinade and precise cooking techniques, making it an exciting culinary project that rewards your palate with restaurant-quality flavor. The dish's complex flavor profile and cultural authenticity make the copycat recipe both a delicious challenge and a worthy addition to your kitchen repertoire.