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Ingredients
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Marinade & Fish
Sauce & Aromatics
Finish & Garnish
Method
Marinade & Fish
- 1
Prepare fish
Pat the fish fillets dry with paper towels. Slice into 1/4- to 1/2-inch thick pieces (bite-sized strips). Place the slices in a bowl.
- 2
Marinate
Add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, 1/2 tsp salt, and 1/4 tsp white pepper to the fish. Mix gently until every piece is coated. Let rest for 15–20 minutes in the refrigerator. The cornstarch and egg white will give the fish a slightly velvety texture when cooked.
Sauce & Aromatics
- 3
Prep sauce
In a small bowl mix 120 ml chicken stock (or water) with 1 tsp light soy, 1/2 tsp dark soy, 1 tsp rice vinegar, 1/2 tsp sugar and set aside. In another small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry.
- 4
Toast whole spices
Heat a wok or large skillet over medium heat. Add 3 tbs vegetable oil. When oil shimmers, add 1 tsp Sichuan peppercorns and 6 dried red chilies. Stir and fry for about 30–45 seconds until fragrant and the chilies darken slightly — be careful not to burn them. Remove and set aside the peppercorns and chilies in the oil (they will flavor the oil).
- 5
Aromatics & doubanjiang
Reduce heat to medium-low. Add minced garlic (3 tsp) and julienned ginger (2 tsp) to the infused oil and stir for 15–20 seconds until aromatic. Add 1 tbs doubanjiang and 1 tsp chili bean sauce or a small spoon of chili crisp; stir-fry for 20–30 seconds to release the chili paste aroma.
- 6
Build sauce
Carefully pour the prepared stock mixture into the wok (it may sputter). Increase heat to medium-high and bring to a gentle simmer so the flavors meld, about 1–2 minutes.
Cook Fish & Finish
- 7
Cook fish
Slide the marinated fish slices into the simmering sauce in a single layer if possible. Do not stir immediately; let the bottom side cook for 30–45 seconds, then gently stir or flip pieces so they cook evenly. Total cook time for thin slices should be 2–3 minutes until just opaque and cooked through.
- 8
Thicken sauce
Give the cornstarch slurry a quick stir and drizzle it slowly into the simmering sauce while stirring gently. Cook for another 30–60 seconds until sauce becomes glossy and slightly thickened, coating the fish. If sauce becomes too thick, add a tablespoon of water or stock.
- 9
Season & finish
Turn off the heat. Stir in 1/2 tsp sesame oil, the sliced scallion greens (3 stalks), and the toasted Sichuan peppercorns and chilies from earlier (you can break chilies into smaller pieces if you want more heat throughout). Taste and adjust with a pinch more salt or 1/2 tsp light soy if needed.
- 10
Garnish & serve
Transfer the spicy fish fillet to a serving dish. Sprinkle with 1 tsp toasted sesame seeds and 2 tbs chopped cilantro if using. Serve hot with steamed rice.