Prepare fish: Cut fish fillets into thin slices (about 3mm thick). Mix with 1 tbsp cooking wine, 1 tbsp cornstarch, egg white, and a little salt. Marinate for 15 minutes.
Prepare vegetables: Rinse bean sprouts and lettuce, blanch in boiling water for 30 seconds. Drain and place in serving bowl.
Make base: Heat oil in wok, add doubanjiang, stir-fry until red oil appears. Add ginger, garlic, and scallions, stir until fragrant.
Add stock: Pour in chicken stock, add 1 tbsp cooking wine, soy sauce, and sugar. Bring to boil.
Poach fish: Reduce to medium heat, gently add fish slices one by one. Cook for 2 minutes until fish turns white and is just cooked through. Avoid stirring to keep slices intact.
Transfer: Carefully remove fish slices and place over vegetables in bowl. Pour some broth over.
Make topping: In separate bowl, add dried chilies, Sichuan peppercorns, and minced garlic.
Bloom spices: Heat hot chili oil until smoking, pour over spices to release aroma (you should hear sizzling).
Finish: Drizzle sesame oil over top, pour all oil and spices over fish.
Serve: Serve immediately while bubbling hot.
Tips
Tips: 1) Slice fish thin and evenly; 2) Do not overcook fish; 3) Bloom spices with hot oil for maximum flavor; 4) Serve immediately while hot.
