Directions

To Prep

1. Combine fish, potato starch, 1 tbsp vegetable oil and 1 tbsp water in a bowl. Mix well and marinate for 20 minutes.

To Cook

1. Heat 100ml vegetable oil in a wok over high heat until smoking. Add doubanjiang, black beans, spring onion, 20g dried long red chilli and 10g Sichuan peppercorns.
2. Lower heat to medium, add garlic, ginger and Shaoxing wine and stir-fry until fragrant.
3. Add chicken stock, 13-spice powder. Season to taste with white pepper and caster sugar, then simmer until well flavoured, stirring occasionally.
4. Add the fish mixture and reduce the heat to low. Simmer until the fish is just cooked.
5. Add soybean sprouts, cook until just wilted and transfer to a serving bowl. Set aside.
6. Heat 100ml of oil in a clean wok over medium heat. Set aside.
7. Add remaining dried chillies and remaining Sichuan peppercorns to serving bowl. Pour around hot oil on top.
8. Serve hot.