Spicy fish

At the time of writing, I haven't made this one in a few years so it could be way off.

Medium

Ingredients

Steps

Cut the fish into thin slices. It's easier if it's a bit frozen.

Marinade it with white pepper, minced ginger, cooking wine, and some mandioca flour.

Get a small pan, fry the Doubanjiang and garlic for a few minutes. Add a dollop of tomato paste, then water until you have a couple of centimeters.

Chop the chillies, add them to a bowl, and optionally you can add Sichuan pepper corns too. Get some very hot oil and pour it into the bowl.

Note

You can skip this step altogether and just add the chillies to the broth. Or, fry them for a couple minutes on a different pan.

Add the fish to the broth, and simmer for a couple of minutes. Add the chilly with the oil on top, and eat it hot-pot-style with some rice.