Hunan-Style Braised Fish with Pickled Chili and Scallions

Method

1. Heat oil in a large clay pot or Dutch oven over medium heat.
2. Add garlic and ginger, stir-fry for 1 minute until fragrant.
3. Add pickled chili peppers, scallions, soy sauce, Shaoxing wine, sugar, and black pepper. Stir to combine.
4. Add fish fillets, spoon some of the sauce over the fish, and braise for 10-12 minutes until cooked through.
5. Serve hot, garnished with additional scallions and pickled chili peppers if desired.
6. For whole fish, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.