Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.