Sichuan Spicy Fish | Marion's Kitchen

Place the fish slices and marinade ingredients in a large bowl. Mix until well combined. Set aside while you prepare the rest of the dish

To make the spicy broth, heat the oil in a wok or large saucepan over medium-high heat. Add the star anise, cinnamon stick, Sichuan peppercorns, cardamom pods and dried chillies. Allow the spices and chillies to sizzle for a minute. Then add the garlic and ginger. Stir-fry for another half a minute. Now add the doubanjiang. Drain the salted black beans and add them to the pan. Pour in the stock and add the soy sauce. Bring to a simmer and cook for 10 minutes. 

In the meantime, heat a small pot of water over high heat until boiling. Add the bean shoots and snow pea sprouts and cook for half a minute. Drain and place in a large serving bowl.  Add the fish into the simmering broth and cook for 3 minutes or until just cooked. Transfer the fish and broth to the serving bowl with the vegetables. Sprinkle over the spring onions and sesame seeds.  

Wipe out the pan you cooked the broth in and set it back over a high heat to make the chilli oil topping. Add the chilli oil and vegetable oil into the hot pan. Then add the chillies and stir-fry for a few seconds. Pour the hot oil over the broth so that it makes the spring onion sizzle. 

Serve with steamed rice or noodles.