Directions

To Prep

1. In a large pot add the rice and water. Simmer on stove top for 12 mins until cooked. Leave covered until serving, then fluff with a fork.
2. While the rice is cooking, cut the fish into similar sized chunks. Lightly coat in cornflour and set aside.
3. Finely slice the spring onions and long red chilli into strands.

To Cook

1. Heat the vegetable oil in a work on medium/high heat. Once hot, cook the fish in 2 batches (approximately 3 mins each batch), until crispy. Remove from work and set aside.
2. Pour out half of the oil, then add the dried chillies, cook for 1 min and remove from the oil.
3. Add garlic cloves and half of the Sichuan peppercorns, stir until fragrant.
4. Return the fish to the wok, then add soy, Shaoxing wine, vinegar and chilli oil. Toss gently to combine.
5. Remove from wok, then sprinkle on remaining Sichuan peppercorns and top with finely sliced spring onion and red chilli.
6. Serve immediately with rice to enjoy the crispy coating.