Prepare the fish: Pat the White Fish Fillets dry and slice into bite-sized pieces. In a bowl whisk together the Egg White, 1 tablespoon Shaoxing Wine, 1/2 teaspoon Salt and a pinch of White Pepper until slightly frothy, then stir in 1–2 tablespoons Cornstarch to make a light velvety marinade. Toss the fish in the mixture and let sit 15–20 minutes while you prep the vegetables and aromatics.
Blanch the vegetables: Bring 3 cups of Chicken Stock to a simmer. Add the chopped Napa Cabbage, Bean Sprouts and sliced Celery to the stock and blanch just until wilted (about 30–60 seconds). Drain lightly and arrange the vegetables in a large shallow serving bowl to form a bed for the fish.
Make the spicy aromatic oil: Heat 3–4 tablespoons Neutral Oil in a wok or wide skillet over medium-high heat until shimmering. Add 1–2 tablespoons Doubanjiang and fry for 30–45 seconds to release its aroma. Add chopped Garlic, thinly sliced Ginger, and sliced Scallions and stir-fry briefly until fragrant.
Add the dried spices and build the broth: Toss in the Dried Red Chiles and a teaspoon of whole Sichuan Peppercorns and fry until fragrant (take care not to burn). Deglaze with 1 tablespoon light Shaoxing Wine (optional), then stir in 1 tablespoon Light Soy Sauce, 1/2 teaspoon Sugar and 2 cups more of the simmering Chicken Stock. Bring the mixture to a gentle simmer.
Poach the fish: Slide the marinated fish pieces into the simmering broth in a single layer and simmer gently until just cooked through, about 2–4 minutes depending on thickness. Taste the broth and adjust seasoning with a little salt if needed.
Assemble and finish: Carefully transfer the cooked fish and broth over the bed of blanched vegetables in the serving bowl. In a small bowl combine a pinch of Chili Flakes and a generous pinch of Ground Sichuan Peppercorn.
Final sizzle and garnish: Heat 2–3 tablespoons more Neutral Oil until very hot and pour it over the top of the fish to sizzle the spices and release their aroma. Drizzle with a little Chili Oil to taste and sprinkle with chopped Cilantro and more sliced Scallions before serving.
Serve immediately with steamed rice to soak up the bold spicy broth.
