This turned out really well! Dare I say restaurant-quality?
Fish and Marinade
- 1 lb fish fillets, thinly sliced (white fish, such as tilapia, catfish, cod, flounder, carp, etc)
- 0-3/4 tsp salt (less if your doubanjiang and douchi are really salty)
- 1/2 tsp ground pepper (white preferred)
- 1 Tbsp cornstarch or other refined cooking starch (potato, tapioca, arrowroot, etc)
- 1 Tbsp Shaoxing cooking wine (substitute with sake or sherry)
- 1 egg white (optional, not really sure what this is even supposed to do, we didn’t use it)
- ~3 cups broth or water
- 1 inch ginger, sliced
- 5 cloves garlic
- 2 Tbsp doubanjiang
- 2 tsp fermented black beans (douchi)
- 3 whole star anise
- 1 tsp cardamom seeds
- 1 tsp Sichuan chili flakes (optional, depending on desired spiciness)
- 2 tsp soy sauce (optional, depending on desired saltiness)
Veggies (12-16 oz total)
- Soybean sprouts
- Napa cabbage, cut into squares or strips
- Cucumber, cut into sticks
- Celery, cut into sticks
- Whatever else you want!
- 2 Tbsp chili oil
- 1 Tbsp Sichuan peppercorn powder or oil concentrate
- Green onion
- Sesame seeds
- Marinate fish for 30 min in cornstarch, cooking wine, salt, and pepper.
- Fry the ginger, garlic, douchi, doubanjiang, star anise, cardamom, and chili flakes in oil for a minute or so. Add broth or water. Taste for saltiness before adding soy sauce.
- Boil each veggie one at a time in broth. Once done, remove all of that veggie to the serving dish. Lastly, do the same with the fish, being careful to avoid breaking the slices.
- Move fish and broth to serving dish. Top with garnishes.