Shui zhu fish

Step 1: Toss 1 ⅛ lb firm white fish fillets with ½ tsp salt and 1 tsp Shaoxing rice wine, then add 1 egg white and 1 tbsp cornflour and mix gently with your fingers until every slice is coated. Leave in the fridge while you make the broth. Wash the board and knife used for the raw fish.

Step 2: Toast 20 dried red chillies and 2 tsp Sichuan peppercorns in a dry wok over a low heat for 2–3 minutes, stirring, until the chillies are crisp and a shade darker. Tip out, roughly chop on a board or crush in a mortar and set aside.

Step 3: Bring a pan of water to the boil, blanch 7 oz bean sprouts and 2 sticks celery for 1 minute, drain and spread them in a deep heatproof serving bowl.

Step 4: Heat 3 tbsp neutral oil in the wok over a medium-low heat. Fry 2 ½ tbsp Sichuan chilli bean paste (doubanjiang) for 1 minute, until the oil turns red, then add ½ oz fresh ginger and 4 cloves garlic and stir for 30 seconds.

Step 5: Pour in 2 ½ cups chicken stock or water, add 1 tsp sugar and 1 tsp light soy sauce and bring to the boil. Simmer for 3 minutes so the broth takes on the flavour of the paste.

Step 6: Turn the heat to low so the broth barely bubbles, slide the fish slices in one at a time and leave for 1 minute before nudging them apart. Simmer for 2–3 minutes in total, until the slices are opaque all through and flake easily (145°F / 145 °F).

Step 7: Gently pour the fish and broth over the vegetables in the bowl. Scatter the crushed chillies and Sichuan pepper over the top, then 3 cloves garlic and 2 spring onions.

Step 8: Heat 4 tbsp neutral oil in a clean small pan until it shimmers and a piece of spring onion fizzes hard (about 350°F), but not smoking heavily. Carefully pour it over the topping; it will sizzle loudly, so stand back. Overheated oil scorches the chillies black.

Step 9: Scatter with 1 handful coriander if you like and bring the bowl to the table at once. Lift the fish and vegetables out with a slotted spoon; the oil is not meant to be drunk.