Sichuan boiled fish

Method

1. Slice 400–500g of white fish fillets thinly. In a bowl, mix the fish with 1 tablespoon Lee Kum Kee Panda Brand Oyster Sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 tablespoon cornstarch, and 1 egg white (optional). Marinate for 15–20 minutes.
2. Heat 1 tablespoon of oil in a pot over medium heat. Add minced garlic and ginger, and stir-fry until fragrant. Add 2–3 tablespoons of doubanjiang (Sichuan chilli paste) and cook until the oil turns red and aromatic.
3. Pour in about 3 cups of chicken stock or water and bring it to a gentle boil.
4. Add napa cabbage and bean sprouts into the broth and cook for 2–3 minutes. Remove the vegetables and place them in a serving bowl.
5. Reduce the heat to a gentle simmer. Add the marinated fish slices one by one into the broth and cook for 2–3 minutes until just cooked through. Stir in the remaining 1 tablespoon of Lee Kum Kee Panda Brand Oyster Sauce and adjust seasoning if needed.
6. Carefully pour the fish and broth over the cooked vegetables in the serving bowl.
7. Place minced garlic, dried chillies, Sichuan peppercorns, and chopped spring onions on top of the fish.
8. Heat 2–3 tablespoons of oil until very hot, then carefully pour the hot oil over the toppings to release their aroma.