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1
Scale and clean the mandarin fish, leaving the gut intact; the gut enzymes are essential to the fermentation. Rub salt at approximately 3–5% of the fish's weight evenly over the exterior and into the cavity. Place the fish in a ceramic container. Cover it — not airtight — and leave at room temperature, ideally 18–22 °C, for 5–7 days. The fish is ready when it emits a pronounced pungent, funky aroma and the flesh feels firm rather than mushy; the skin will appear slightly duller than it did when fresh.
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2
Rinse the fermented fish briefly under cold water. Heat oil in a wok or wide pan over high heat. Fry the fish until lightly browned on both sides, then set it aside. The surface should show an even golden colour.
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3
In the same oil, fry the ginger, scallion, and garlic until fragrant. Add the Pixian doubanjiang and stir-fry until the oil turns red and the paste smells toasty and deep.
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4
Add the Shaoxing wine, light soy sauce, and sugar. Stir to combine, then return the fish to the pan. Add enough water to come partway up the sides of the fish. Braise over medium heat for 15–20 minutes. The dish is finished when the braising liquor has reduced to a glossy, intensely savoury sauce and the flesh, tasted at its thickest point, is deeply flavoured throughout.