Ingredients
1000 g (about 2.2 lbs) fresh fish, 250 g (about 1/2 lb) celery hearts, broth as needed.
Seasonings
800 g (about 1 3/4 lb) vegetable oil (about 100 g/1/2 cup will be absorbed), 100 g (about 1/2 cup) Pixian broad bean paste, 100 g (about 1/2 cup) Shaoxing wine, 25 g (about 2 tablespoons) soy sauce, 10 g (about 2 teaspoons) sugar, 10 g (about 2 teaspoons) scallion, 10 g (about 2 teaspoons) ginger, 10 g (about 2 teaspoons) garlic, a pinch each of cornstarch slurry, vinegar, and white pepper, 5 g (about 1 teaspoon) MSG.
Instructions
1. Remove the fins, scales, gills, and internal organs from the fish, wash it clean, and cut into strips 6 cm long and 3 cm wide; mince the ginger and garlic; cut the scallion into large pieces, reserving some scallion and ginger to crush for marinating; wash the celery, remove leaves and strings, and cut into 4 cm segments. Mix the fish with salt, cooking wine, and the crushed scallion and ginger, then marinate for 2 hours to absorb the flavors.
2. Deep-fry the fish in hot oil until golden brown, then remove and set aside. Leave about 50-100 g of oil in the wok, stir-fry the broad bean paste until fragrant and crispy, then add some broth and bring to a brief simmer. Add the fish, cooking wine, scallions, ginger, garlic, soy sauce, sugar, and pepper. First bring the soup to a boil over high heat, then reduce to a low simmer and cook until tender. Add the celery and blanch briefly, drizzle in a little vinegar, thicken with a cornstarch slurry, and finish by drizzling a small amount of hot oil over the top. This dish has a glossy golden color, with tender, flavorful fish.