Wash the fish carefully, remove any dark tissues inside the stomach. Drain completely and slightly sprinkle some salt on the surface.
Get a non-stick pan (this is the best choice for beginners). Add some oil and then fry the fish until golden brown on both sides.
For regular pan, heat the wok or pan until really hot and then pat a very thin layer of starch on the surface of the fish. And fry the fish until golden brown on both sides. Starch can avoid sticking in the pan-frying process.
Remove the fish out. Add doubanjiang in, slow down the fire and cook until the oil returns red. This step is very important for a well doubanjiang flavor.
Add garlic, ginger and scallion in and fry until aromatic. Pour in 300ml hot water. Season with light soy sauce and salt. Let the soup base simmer for 3-5 minutes. Gently slide the fish in and continue cooking until the sauce thickened. During the process, use a small scoop to pour the sauce over the upside. Once the sauce is well thickened, transfer out and serve hot.
