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Gong Bao Yu Ding

A stir‑fried fish dish with peanuts, ginger, garlic, peppers, and a savory sauce.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

Time30 minutes

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Sauce

Directions

Prepare

  1. Wash the fish meat, cut into small cubes.

  2. Marinate fish cubes with seasoning for 30 minutes.

  3. Chop the spring onion into short stalks.

  4. Remove coat of boiled peanuts.

Cook and serve

  1. Heat wok with 2 tbsp of oil, add dry red pepper and cayenne.

  2. Add fish cubes and stir fry until cooked.

  3. Add ginger, garlic, and chopped spring onion.

  4. Pour in sauce and stir until boiled.

  5. Add peanuts and stir well, dish up and serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Peanut + garlictop 3% of all pairs
    Aroma overlapstrong
    Mentioned together877 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ginger + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,799 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Peanut + gingertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together524 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish meat
Provides the main protein, which turns opaque and firm when cooked through.
Cornflour
Thickens the sauce and helps it cling to the fish and peanuts.
Light soy sauce
Adds salty savoury depth that seasons the whole dish.
Sugar
Balances the sharp and spicy notes with sweetness and aids browning.
Vinegar
Adds acidity that brightens the sauce and cuts through the richness.
Cooked peanuts
Add crunch and a nutty flavour that contrasts with the soft fish.

The step that matters

Stir fry the fish until cooked. Fish cubes cook quickly and can break apart or turn dry if overcooked, so they should be stirred gently until just firm and opaque.

Flavor stand-ins for the peanut

How well each one fits the dish's main ingredients (fish, ginger, garlic, pepper, onion, rice wine, sauce):

  1. Sesamebetter flavor fit
  2. Beansabout as good a flavor fit
  3. Peanutthe original
  4. Peasabout as good a flavor fit

Fit is the average pairing score against fish, ginger, garlic, pepper, onion, rice wine, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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