Authentic Chinese Spicy Grilled Fish (Kao Yu)

Gently shake the wok; if the fish moves freely, it is ready to flip. Use two sturdy spatulas to carefully flip the fish. Fry the other side for about 3 minutes until the meat is cooked through and easily pulls away from the bone. Transfer the fish to a large, deep serving plate.

In the same wok, add the remaining tablespoon of oil over medium-high heat. Sauté the ginger slices, garlic cloves, dried chilies, Sichuan peppercorns, bay leaves, and star anise for 2 minutes until highly aromatic.

Add the spicy bean sauce (Doubanjiang) to the aromatics. Stir-fry until the oil turns a bright red color, adjusting the heat to prevent the sauce from burning.

Pour in the chicken stock, Shaoxing wine, and sugar. Bring the liquid to a boil, then add the bean threads, celery, mushrooms, and lotus root. Simmer until the vegetables reach a crisp-tender consistency.

In the final minute of cooking, stir in the soybean sprouts. Season with extra salt to taste if necessary.

Carefully pour the broth and vegetables into the serving dish around the fish. Garnish generously with chopped scallions and cilantro. Spoon some of the spicy sauce over the fish and serve immediately.