Sichuan Boiled Fish Recipe | Epicurious

Ingredients

• 1 large egg white
• ¼ cup rice wine
• 2 Tbsp. cornstarch
• 2 tsp. finely grated peeled ginger
• 1 tsp. kosher salt
• ½ tsp. freshly ground white pepper (optional)
• 2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
• 1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper)
• 6 Tbsp. grapeseed or vegetable oil, divided
• 3 celery stalks, sliced into (3"-long) matchsticks
• ½ cup bean sprouts
• ⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided
• 7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
• 1 (3") piece ginger, peeled, thinly sliced (about 5 slices)
• 2 tsp. whole Sichuan peppercorns, divided
• 3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste)
• 2½ cups fish stock, low-sodium chicken broth, or water
• 2 scallions, thinly sliced on a diagonal
• 2 sprigs cilantro, sliced into (2") pieces (stems and leaves)
• 2 tsp. gochugaru (fine Korean red pepper powder)
• 1 tsp. sesame seeds