Spicy Mala Fish Stew

Pat the fish dry with paper towels, remove any pin bones, and slice on the bias into bite-sized pieces.

In a bowl, combine the fish with salt and pepper (about 1% of fish weight), 1 tablespoon sake, half an egg white, 1 tablespoon potato starch, and a small amount of oil. Massage in by hand.

Cut the king oyster mushrooms into bite-sized pieces. Rehydrate the wood ear and bok choy and cut to a comfortable size. Mince the garlic and ginger.

Heat 1 tablespoon oil in a wok and start sauteing with the slow-cooking ingredients (cabbage cores and king oyster). Once partially cooked, add wood ear, bok choy, and cabbage leaves; toss briefly and transfer to a serving dish.

Add another tablespoon of oil to the wok and gently saute the garlic and ginger over low heat. Add doubanjiang (and Pixian doubanjiang if using) plus douchi, and saute until the oil turns red and the aromas come up.

Add 200 ml water, 2 teaspoons chicken bouillon, 1 tablespoon Shaoxing wine, and 1 tablespoon soy sauce to make the broth. Gently simmer the marinated fish in this broth for 2-3 minutes, handling it carefully.

Pour the simmered fish and broth over the cooked vegetables.

Wipe the wok dry and heat 4-5 tablespoons of oil. Add whole dried chilies and whole huajiao, heat to about 180°C until fragrant and crackling, then remove from heat. Sprinkle ichimi togarashi on the dish (if using) and pour the hot aromatic oil over everything in one motion. Finish with extra huajiao.

Place the leftover yolk on rice, ladle the mala broth generously, and mix well to enjoy as a yolk-on-rice dish.