← Nouns Cooking · Chinese

Ingredients

• 600 g firm white fish fillets (sea bass, snapper or basa), sliced 5 mm thick on the angle
• 1 tbsp Shaoxing wine
• ½ tsp Salt
• ¼ tsp White pepper
• 1 egg white
• 2 tsp Cornflour (cornstarch)
• 200 g Bean sprouts
• 2 celery sticks (or Chinese celery), cut into 5 cm batons
• 120 ml vegetable oil, divided
• 20 g dried red chillies (about ½ cup), snipped in half
• 2 tbsp whole Sichuan peppercorns
• 4 cloves Garlic, smashed
• 2 cm piece Ginger, sliced
• 3 Spring onion, cut into 3 cm lengths
• 3 tbsp Pixian doubanjiang (chilli bean paste)
• 750 ml chicken stock or water
• 1 tsp Sugar
• 1 tsp Soy sauce
• 1 handful Coriander (cilantro) (optional)

Method

1. Mix the fish slices with the wine, salt, white pepper and egg white, then sprinkle over the cornflour and stir gently until each slice is coated.
2. Toast half the dried chillies and half the Sichuan peppercorns in a dry wok over low heat for 2–3 min, until fragrant and crisp but not black. Cool, then roughly chop or crush them together and set aside.
3. Heat 1 tbsp oil in the wok over high heat and stir-fry the bean sprouts and celery with a pinch of salt for 1–2 min, until just tender. Pile them into a large, deep serving bowl.
4. Add 2 tbsp oil to the wok over medium-low heat. Fry the garlic, ginger, spring onion and the remaining whole chillies and peppercorns for 1 minute, then add the doubanjiang and fry until the oil turns red, about 1 minute more.
5. Pour in the stock with the sugar and soy sauce and bring to a boil. Turn the heat to low and slide in the fish slices one by one. Poach without stirring for 2–3 min, until the fish is opaque and just flakes.
6. Pour the fish and broth over the vegetables. Scatter the crushed chillies and peppercorns over the top.
7. Heat the remaining oil in a small pan until it just starts to smoke, then carefully pour it over the chilli topping so it sizzles. Add coriander and serve at once.

Tips

• Stand back when pouring the hot oil and use a dry ladle: any water makes it spit.
• The chillies flavour the oil and broth; most people do not eat them. Use half the amount for a milder pot.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Red House Spice