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Ingredients
- 1 lb fish fillet cut into thin slices
- teaspoon ½salt
- 1 teaspoon Chinese rice wine
- 1 teaspoon cornstarch
- 1 cup fresh mushrooms sliced
- 1 cup Chinese celery cut into 2” lengths
- 5 tablespoons Vegetable oil separated
- 1 star anise
- 1 1 ” stick cinnamon
- 5 cloves garlic crushed
- 2 green onions white parts cut into 2” lengths, green parts chopped
- 5 slices fresh ginger about 2” rounds
- 2 tablespoons Doubanjiang spicy bean paste
- 3 cups water
- 1 teaspoon red Sichuan peppercorns
- 10 dried red chilies
- 1/2 cup fresh cilantro sprigs
- teaspoon ½toasted sesame seeds
Ingredients
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Instructions
- Marinate fish slices in salt, rice wine and cornstarch. Set aside.
- Bring a pot of water to a boil, add mushrooms and celery and blanch until done, about 1 minute. Remove with a slotted spoon and place in a large serving bowl.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add star anise and cinnamon and cook until fragrant, about 1 minute. Remove and discard star anise and cinnamon.
- Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
- Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
- Carefully add fish slices, cover and lower heat to medium-low. Simmer until fish just turns opaque. Pour the boiling fish mixture over vegetables in serving bowl. Sprinkle chopped green onions on top.
- Wipe the wok dry and heat remaining 3 tablespoons of oil over medium-high heat. When oil is hot, add Sichuan peppercorns and dried red chilies. Cook until oil turns red.
- Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.
Recipe Notes
- Use white-fleshed fish such as flounder.
- The fish is sliced thin to keep cooking time to a minimum, ensuring a tender, silky texture.
- The vegetables added to the bottom of this dish vary according to personal taste. Mung bean sprouts and soy bean sprouts are both popular choices.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.