1 fish fillet, snakehead or other type you prefer (around 600g) 1 tbsp. Sea Bass is also a common fish used for steaming in Chinese cooking, but I’ve found the meat is not as delicate as striped bass. So excellent that we eat the whole fish and all the vegetables up but still keen to have some. You can virtually steam any whole fish that comes in good eating sizes (1 to 2 pounds), but my favorite is striped bass. Firstly, we need to pan-fry the sauce with doubanjiang, sichuan peppercorn, garlic and ginger slices. Ingredients. Chinese cooking wine; 1 tbsp. When well coated, let the fish pieces stand for 5- 10 minutes so the starch can absorb the water and become sticky, otherwise it escapes during any movement in the shallow frying process. If doubanjiang is available in your kitchen, then making this spicy fish is really simple. Then marinade the fish for about 1 hour. As one of the most pungent Chinese dishes, authentic Sichuan boiled fish is famous for its hotness. And little by little she has eventually increased her tolerance. My friend Junyang adored this dish but unfortunately, she has a low tolerance for spicy food. For the Fish; 1 to 2 whole red snapper (gray mullet, rainbow trout or tilapia, fresh or frozen) 1 handful fresh coriander (cilantro) 1 handful fresh basil 4 tablespoon oil (if grilling fish) Garnish: lemon slices or wedges for serving Steps to Make It. She used to rinse the fish in a glass of water to reduce the hotness. Hide Images. soy sauce; pinch of salt; 1/4 tsp. https://omnivorescookbook.com/recipes/authentic-chinese-steamed-fish