Boiled Fish in Chili Oil

Method

Cut the fish fillet into bite-sized chunks and season with salt, white pepper and a touch of cornflour. Bring the chicken stock to a rolling boil in a large clay pot or heavy-bottomed pan, then add the Shaoxing wine, soy sauce and ginger slices. Gently lower the fish pieces into the boiling stock and simmer for 3-4 minutes until just cooked through. Meanwhile, prepare the chili oil by heating the vegetable oil in a wok until smoking hot, then add the Sichuan peppercorns, dried chillies, garlic and spring onions, stirring briefly to release the aromatics. Pour the sizzling chili oil and all its aromatics directly over the cooked fish and stock, allowing the heat to infuse the dish with numbing and fiery Sichuan flavours. Serve immediately in the cooking vessel so the fish remains piping hot, with steamed rice on the side for soaking up the fragrant broth.