Hide Images. Ingredients. As one of the most pungent Chinese dishes, authentic Sichuan boiled fish is famous for its hotness. So excellent that we eat the whole fish and all the vegetables up but still keen to have some. My friend Junyang adored this dish but unfortunately, she has a low tolerance for spicy food. 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. And little by little she has eventually increased her tolerance. Chinese cooking wine; 1 tbsp. https://omnivorescookbook.com/recipes/authentic-chinese-steamed-fish She used to rinse the fish in a glass of water to reduce the hotness. 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. Firstly, we need to pan-fry the sauce with doubanjiang, sichuan peppercorn, garlic and ginger slices. You can virtually steam any whole fish that comes in good eating sizes (1 to 2 pounds), but my favorite is striped bass. Then marinade the fish for about 1 hour. 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. soy sauce; pinch of salt; 1/4 tsp.