Ingredients

• Fish fillet 500g (grass carp or catfish)
• Bean sprouts 200g
• Dried tofu sheets 100g
• Sichuan peppercorns 2 tbsp
• Dried chili peppers 20 pieces
• Garlic 6 cloves (minced)
• Ginger 1 piece (sliced)
• Scallions 3 stalks
• Cooking wine 2 tbsp
• Soy sauce 2 tbsp
• Salt to taste
• Vegetable oil 200ml

Steps

1. Slice the fish fillet into thin pieces, marinate with cooking wine, salt, and cornstarch for 15 minutes.
2. Blanch bean sprouts and dried tofu sheets, place them at the bottom of a serving bowl.
3. Heat oil in a wok, sauté ginger, garlic, and half of the dried chilies until fragrant.
4. Add water or fish stock, bring to boil, season with soy sauce and salt.
5. Add fish slices gently, cook for 2-3 minutes until just done.
6. Pour the fish and broth over the vegetables in the serving bowl.
7. Heat fresh oil in the wok, fry remaining Sichuan peppercorns and dried chilies until smoking.
8. Pour the hot oil over the fish. Garnish with scallions and serve immediately.