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Mapo Dover Sole

YIELD Serves 4-6 | TIME Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes 

Mapo Dover Sole

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.


  • 6 dried red chiles*, broken into pieces

  • 2 teaspoon (2 g) Sichuan peppercorns*

  • 3 tablespoon (44 ml) vegetable oil

  • 2 tablespoon (28 g) minced fresh ginger

  • 3 cloves garlic (~20 g), minced

  • 4 ounces (113 g) ground pork

  • 1 tablespoon (18 g) doubanjiang (spicy black bean paste)*

  • ⅓ cup (80 ml) chicken broth

  • 1 teaspoon (5 ml) soy sauce

  • 1 teaspoon (2 g) cornstarch

  • ½ teaspoon (2 g) sugar

  • 12 ounces (340 g) dover sole, cut into 2” (5 cm) pieces

  • 2 green onions, thinly sliced


Step 1

Toast the chiles and Sichuan peppercorn in a large wok over medium-high heat until fragrant, stirring constantly (about 2 minutes). Remove from the wok, crush with a mortar and pestle (or a rolling pin), and set aside.

Step 2

Heat the oil in the wok and stir fry the ginger and garlic for a minute on medium-high heat, then crumble in the ground pork. Stir-fry until the pork is browned evenly (8-10 minutes), then add the doubanjiang, the crushed chiles, and Sichuan peppercorns. Stir until thoroughly combined.

Step 3

In a small bowl, stir the chicken broth, soy sauce, corn starch, and sugar until the cornstarch is dissolved, then pour the mixture into the wok with the ground pork. Stir to combine, reduce heat to medium-low, cover, and simmer for 10 minutes.

Step 4

Push the ground pork to the sides of the wok and add the Dover sole pieces to the bottom of the pan. Gently scoop the ground pork onto the fish to cover it and cook for 5 minutes, until the fish is cooked through. Take care not to break the fish up too much!

Step 5

Sprinkle on the sliced green onion and serve with lots of steamed rice.

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