Spicy Braised Fish

Ingredients

• Fish/fillet (about 400g) — 1
• Fish marinade:
• Salt — a pinch (1.3g)
• White pepper powder — a pinch (0.7g)
• Egg whites — 2 (about 70g)
• Cornstarch — a handful (4.5g)
• Cooking ingredients:
• Fresh vegetables — as needed
• Scallion, ginger, garlic — 3g, 10g, 18g
• Doubanjiang — 1/2 tbsp (10g)
• Cooking wine — 1 tbsp (15g)
• Dark soy sauce (optional) — a little
• Light soy sauce — 1 tbsp (15g)
• Broth or water — 600ml
• Salt, sugar, chicken bouillon — to taste
• Dried chili peppers — a large handful
• Green Sichuan peppercorns — a large handful (15g)
• Red Sichuan peppercorns (optional) — a small handful (3g)

Steps

1. Take a handful each of green and red Sichuan peppercorns, using more green, roughly a 3:1 ratio.
2. Break dried chili peppers into two pieces and remove the seeds.
3. Place the dried chilies and Sichuan peppercorns in the same bowl.
4. Sprinkle a little water and mix with your hands to dampen all the chilies and peppercorns.
5. Slice the fish fillets diagonally. I’m using fish fillets since I couldn’t find a whole live fish. See tips for how to handle live fish.
6. The fish slices should be about 2-3mm thick. If using live fish, you can slice them even thinner.
7. After slicing, rinse the fish with clean water, then squeeze out the excess moisture firmly.
8. Add salt, white pepper, and egg whites. Mix well.
9. Add a handful of dry cornstarch and continue mixing. Set aside.
10. Prepare the scallion, ginger, and garlic. Set aside.
11. Finely chop one small spoonful of Pixian doubanjiang. Set aside.
12. Heat a pot of water until boiling. Add cooking oil and salt.
13. Blanch the vegetables until just cooked.
14. In a separate wok, heat oil to medium (50% hot). Add scallion, ginger, and garlic and stir-fry until fragrant.
15. When the aromatics are slightly golden, add the doubanjiang and stir briefly until the oil turns red (use medium-low heat to avoid burning).
16. Add cooking wine and light soy sauce, letting the heat bring out their aromas.
17. Add broth or water and bring to a boil on high heat.
18. Once boiling, season with salt, sugar, chicken bouillon (optional), and white pepper (optional).
19. I added some concentrated chicken broth as a shortcut for stock. You can skip this.
20. Add a little dark soy sauce for color.
21. Turn off or reduce heat, then add the fish slices.
22. Let the fish sit for a few seconds so the coating sets.
23. Gently push the fish slices for even cooking. Keep on medium-low heat so the water is just below boiling — see tips for why.
24. While the fish cooks, remove the scallion and ginger pieces (purely for presentation).
25. When the fish is about 80% cooked, pour everything including the broth over the vegetables in a large bowl.
26. Heat about 150-200ml of oil in the wok.
27. When the oil is very hot (you see wisps of smoke), quickly add the Sichuan peppercorns and dried chilies. Count two seconds.
28. After two seconds, quickly pour the hot oil over the fish. Speed is crucial — even one or two seconds too late and the peppercorns and chilies will burn.
29. After pouring the oil, it looks much more appetizing. Done!