
Experience the bold, numbing flavors of Sichuan with this restaurant-style Chinese grilled fish. A crispy pan-fried whole fish is submerged in a vibrant, spicy broth packed with lotus root, mushrooms, and aromatic spices for a truly communal dining experience.
Thoroughly clean and scale the fish, ensuring the black membrane inside the belly is completely removed. Butterfly the fish by splitting it down the back (not the belly) while keeping the belly side intact. You can ask your fishmonger to do this for you.
Pat the fish completely dry with paper towels to ensure a crispy skin. Rub the Shaoxing wine all over the fish, followed by a coating of salt and white pepper. Allow it to marinate for 30 minutes.
Prepare your vegetables: soak the bean threads until soft, and slice the celery, mushrooms, and lotus root. Rinse the soybean sprouts and set all vegetables aside on a platter.
Preheat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. It is crucial that the wok is properly preheated to prevent the fish skin from sticking.
Add 3 tablespoons of neutral oil to the wok. Carefully place the butterflied fish skin-side down. Pan-fry over high heat for 5-6 minutes until the skin is golden brown and crispy, moving the wok occasionally to ensure even cooking.
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.
For the best results, use a firm white fish like sea bass, tilapia, or catfish. If you prefer a milder dish, deseed the dried chilies before adding them to the wok. To keep the fish crispy, serve it immediately after pouring the hot broth over the vegetables.




