Water-Boiled Fish

Instructions

1. Marinate the fish
   In a medium bowl, combine fish slices with Shaoxing wine, half the minced ginger, and 1/2 tsp salt. Mix gently and let marinate for 10 minutes. Then add egg white and cornstarch, mixing until fish pieces are evenly coated.
2. Prepare the spice oil
   Heat vegetable oil in a small pot until very hot (around 375°F/190°C). Add Sichuan peppercorns and dried chilies, stirring until fragrant but not burnt, about 30 seconds. Remove from heat and set aside.
3. Blanch the vegetables
   Bring chicken broth to a boil in a wok or deep pot. Add bean sprouts or cabbage and cook for 1 minute until just beginning to soften. Using a slotted spoon, transfer vegetables to a deep serving bowl, arranging them as a bed for the fish.
4. Cook the fish
   Return the broth to a simmer. Gently add the marinated fish slices one by one to avoid sticking. Cook for 2-3 minutes until fish turns opaque and is just cooked through. Do not overcook.
5. Assemble the dish
   Using a slotted spoon, carefully transfer the cooked fish pieces on top of the vegetables in the serving bowl. Ladle about 2 cups of the hot broth over the fish.
6. Add aromatics and seasonings
   In a small bowl, mix the remaining ginger with doubanjiang. Sprinkle this mixture over the fish. Add the green onions and cilantro on top.
7. Finish with hot oil
   Reheat the spiced oil until very hot and sizzling. Carefully pour the hot oil over the dish, which will sizzle dramatically and release the aromas. Serve immediately while still bubbling hot.