Aus: Fuchsia Dunlop - The Food of Sichuan p.236

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1 whole fish (1.5 kg/3 lb), cleaned

3-4 fresh red chilis

2 tablespoons green Sichuan pepper

3 tablespoons cooking oil

2 cups (500ml) stock or water

3 slices ginger, peeled and sliced

3 scallions, cut into 2-inch pieces

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 teaspoon sesame oil

Salt and ground white pepper to taste

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1. Place fish on a chopping board and hold it at an angle with your hand on the tail. Using a sharp knife, scrape the fish skin diagonally to remove scales

2. Thickly slice the red and green chilis, discarding their stems and any loose seeds. Separate the green and white parts of the scallions

3. Heat the cooking oil in a seasoned wok. Add the bean sprouts and stir-fry briefly, just until piping hot, seasoning with salt to taste

4. Make the broth: Bring the stock to a boil and keep it simmering. Lightly smack the scallion whites with the flat of a cleaver blade

5. Then return to the wok and add the cooking oil. When the oil is hot, add the scallion whites, garlic and ginger and stir-fry until they smell delicious. Return the fish to the wok, then add the soy sauce and season with salt and ground white pepper to taste

6. Drop the marinated fish slices into the broth, gently separating them with long cooking chopsticks or tongs. When they are just cooked, which will take around a minute, scoop out with a slotted spoon and pile on top of the bean sprouts

7. Give the wok a quick rinse and dry, then return it to high heat. Add the infused oil and heat until a few drops dropped into the chilis in the saucepan produces a loud, dramatic fizz

8. Carefully pour the hot oil over the chilis and other aromatics and let them fizz for a few seconds until they smell wonderful. Then swiftly pour over the fish. Serve immediately