Ingredients

• Fish fillets 500g (grass carp or tilapia)
• Bean sprouts 200g
• Lettuce 100g
• Dried chilies 30g
• Sichuan peppercorn 2 tbsp
• Doubanjiang (chili bean paste) 3 tbsp
• Ginger 30g
• Garlic 30g
• Scallions 50g
• Cooking wine 2 tbsp
• Light soy sauce 1 tbsp
• Sugar 1 tbsp
• Chicken stock 1000ml
• Cornstarch 2 tbsp
• Egg white 1
• Sesame oil 1 tbsp
• Hot chili oil as needed

Steps

1. 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.
2. Prepare vegetables: Rinse bean sprouts and lettuce, blanch in boiling water for 30 seconds. Drain and place in serving bowl.
3. Make base: Heat oil in wok, add doubanjiang, stir-fry until red oil appears. Add ginger, garlic, and scallions, stir until fragrant.
4. Add stock: Pour in chicken stock, add 1 tbsp cooking wine, soy sauce, and sugar. Bring to boil.
5. 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.
6. Transfer: Carefully remove fish slices and place over vegetables in bowl. Pour some broth over.
7. Make topping: In separate bowl, add dried chilies, Sichuan peppercorns, and minced garlic.
8. Bloom spices: Heat hot chili oil until smoking, pour over spices to release aroma (you should hear sizzling).
9. Finish: Drizzle sesame oil over top, pour all oil and spices over fish.
10. Serve: Serve immediately while bubbling hot.