Spicy Fish Stew (Shui Zhu Yu)

Ingredients

• 6 large dried shiitake mushrooms
• 1 ½ pound fresh white fish fillets (such as red snapper)
• 2 tablespoons rice wine
• 2 tablespoons cornstarch
• 1 tablespoon kosher salt
• 4 tablespoons vegetable oil
• 2 star anise pods
• 5 cloves garlic (peeled and smashed)
• 1 (2‑inch) knob fresh ginger (sliced)
• 2 scallions (white and green parts sliced separately)
• 2 teaspoons Sicuanese peppercorns
• 10 dried red chiles
• 2 tablespoons spicy broad bean paste (doubanjiang)
• 1 cup chopped Chinese celery (or regular celery)
• ½ napa cabbage (quartered lengthwise and then cut into 2‑inch pieces)
• steamed rice (for serving)