Shui Zhu Yu: Sichuan Fire-Poached Fish

Gently toss the fish slices with egg white, cornstarch, Shaoxing wine, and salt. Set aside for 15 minutes. Handle the fish carefully to avoid breaking the delicate slices.

Bring a pot of water to a boil. Blanch the bean sprouts for 30 seconds and the bok choy for 1 minute until just wilted. Drain and arrange in the bottom of a large, deep serving bowl.

Heat 2 tablespoons of oil in a wok over medium heat. Add the doubanjiang and stir for 1-2 minutes until the oil turns a vibrant red and the paste is fragrant.

Add the garlic slices and ginger, stir for 30 seconds. Pour in the chicken broth, soy sauce, and sugar. Bring to a rolling boil.

Gently slide the marinated fish slices into the boiling broth one piece at a time. Do not stir. Let them poach undisturbed for 2-3 minutes until the fish is just cooked through and opaque.

Carefully ladle the fish and all the broth over the blanched vegetables in the serving bowl. Scatter the scallion pieces over the top.

Sprinkle the chili flakes and Sichuan peppercorns over the surface of the fish.

Heat the remaining 2 tablespoons of vegetable oil plus the chili oil together in a small saucepan until smoking hot. Add the dried red chilies to the hot oil and let them sizzle for 5 seconds, then immediately pour the entire contents over the fish. The oil should crackle and pop, blooming the spices and releasing an incredible aroma. Garnish with cilantro and serve immediately.