It's for chili lovers & possibly fish haters. The one dish I always like to oder in all sichuan restaurants. The one thing which separates good authentic sichuan restaurants from western asian restaurants. If you cannot eat spicy food, then definitely stay away from this one. It's unquestionably one of few very spicy sichuan dishes.

I would definitely recommend to get the pre-made boiled fish sauce instead of using dou ban jiang alone. If those pre-made sauces are not available to you, then get the pre-made spicy hot pot sauce. They are 80% similar.

Here is the pre-made boiled fish sauce I used in this video:

李记乐宝 Li Ji Le Bao

They have a sichuan pre-made sauce series: boiled fish, pickles fish, hot pot.

Here is a link on Tao Bao: [ Ссылка ]

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Ingredients：2-3 portions

300g fish fillet

for marinate

1 tablespoon Chinese cooking wine/ rice wine
1 teaspoon Chinese white/ black pepper powder
half egg white/ half tablespoon egg white
1-2 teaspoon corn storch / potato storch

1 whole garlic (half slices, half mince)
1 thumb size ginger, sliced
5 or more dry chilies
1 tablespoon oil for stir fry
Sichuan boiled fish pre-made spicy sauce / 3 tablespoons dou ban jiang & half teaspoon sugar

1 spring onion, green part minced
1 tablespoon sichuan pepper corns
1 tablespoon sesame seeds
half tablespoon chili powder (optional)

2 tablespoons oil for pouring

свернуть