• 1 fish fillet, snakehead or other type you prefer (around 600g)
  • 1 tbsp. Chinese cooking wine
  • 1 tbsp. soy sauce
  • pinch of salt
  • 1/4 tsp. sugar
  • 5-6 ginger shreds
  • cornstarch for coating


  • 1 tbsp. cooking oil
  • 1 tbsp. doubanjiang
  • 1 tbsp. fermented black beans, dou-chi
  • 1 thumb ginger, sliced
  • 2 gloves garlic, sliced
  • 2 garlic sprouts, cut into small sections
  • 3-4 long peppers, shredded
  • 4-5 scallions
  • 1 tbsp. light soy sauce
  • pinch of salt



  • Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
  • Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
  • Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
  • Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
  • Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.