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1
Score the fish deeply on both sides, cutting through to the bone at intervals of about 2 cm. This is not decorative — it allows the sauce to penetrate the flesh. The fish is ready when the scores open cleanly without the flesh tearing.
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2
Lay the fish over a hot charcoal grill, skin side down first. Grill for 8–10 minutes without moving it. The skin should blister and lightly char before the fish is flipped once to finish the flesh side. Do not turn again. The charcoal flavour built in this step is essential to the technique; a fish that has not been pre-charred on open flame is a different dish entirely — this is where the dish lives or dies.
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3
While the fish grills, arrange the bean sprouts (or sliced potato or lotus root) in an even layer across the base of a cast iron tray. The vegetables act as the platform for the fish and will absorb chilli oil and fish drippings throughout service.
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4
Prepare the sauce by combining the doubanjiang, dried chilli, fermented black beans, cumin, and oil. The finished sauce must be thick and coating — not brothy. If it does not cling to a spoon, reduce it briefly. A watery sauce will not adhere to the fish.
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5
Transfer the charred fish directly from the grill onto the bed of vegetables in the cast iron tray. Place the tray immediately over the table brazier. Pour the sauce over the fish at once — it should sizzle on contact and the aromatics of doubanjiang and cumin should bloom visibly in the steam. The sound of the sauce hitting the hot tray confirms the brazier is at working temperature.
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6
Allow the fish to continue cooking over the table brazier for 15 minutes. Do not turn it; the fish will break if disturbed. The fish is done when the sauce has reduced further into the flesh through the score cuts and the vegetables beneath are fully saturated with chilli oil and drippings. Taste the vegetables — they carry the final measure of the dish's seasoning.