• For the fish

250 g skinless, boneless fish fillet

1 pinch salt

1 pinch white pepper

1 teaspoon Shaoxing rice wine

1 teaspoon corn starch

  • For the spices

½ teaspoon cooking oil

15 dried chilies

2 teaspoon Sichuan peppercorn see note 2

  • For the vegetable

1 teaspoon cooking oil

250 g celery, cut into thin strips or bean sprouts

For the broth

2 tablespoon cooking oil

2 clove garlic minced

1 teaspoon ginger minced

1 stalk scallions chopped

1.5 tablespoon Sichuan chili bean paste see note 3

1 teaspoon chili powder

400 ml hot water or chicken stock

  • For garnishing

Coriander chopped

2 tablespoon cooking oil

  1. Marinate the fish
  2. Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch. Fry the spices
  3. In a wok (or a deep-frying pan), fry dried chili and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
  4. In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
  5. Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chili bean paste and chili powder. Pour in water (or chicken stock). Bring it to a full boil.
  6. Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
  7. Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.