Ingredients:

  • 1 lb (450g) white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) Shaoxing rice wine (or dry sherry)
  • 1 tsp (5ml) cornstarch (cornflour)
  • 1/4 tsp (pinch) white pepper
  • 2 tbsp (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1-2 red chilies, finely chopped (adjust to your spice preference)
  • 1 tbsp (15ml) doubanjiang (fermented broad bean paste)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) black vinegar (or balsamic vinegar)
  • 1 tsp (5ml) sugar
  • 1/2 tsp (2.5ml) Szechuan peppercorns, lightly toasted and ground
  • 1/4 cup (60ml) chicken broth (or water)
  • 1 tbsp (15ml) cornstarch (cornflour) mixed with 2 tbsp (30ml) cold water (slurry)
  • 2 tbsp chopped spring onions (scallions)
  • Toasted sesame seeds (optional)
  • Dried red chili flakes for extra heat (optional)

Instructions:

  1. Combine fish with marinade ingredients in a bowl. Mix well and set aside while preparing other ingredients.
  2. In a small bowl, whisk together the soy sauce, black vinegar, sugar, ground Szechuan peppercorns, and chicken broth. Set aside.
  3. Heat oil in a wok or large frying pan over high heat. Add garlic, ginger, and chilies and stir-fry until fragrant (about 30 seconds). Be careful not to burn the garlic.
  4. Add the doubanjiang and stir-fry for another 30 seconds to release its flavour.
  5. Add the marinated fish to the wok. Stir-fry until the fish is cooked through and opaque, about 2-3 minutes.
  6. Pour the prepared sauce into the wok and bring to a simmer.
  7. Stir the cornstarch slurry and pour it into the wok. Stir continuously until the sauce thickens.
  8. Garnish with spring onions (scallions) and toasted sesame seeds (if using). Serve immediately with rice, noodles, or your favourite side dish.