Chongqing Small Fish

Method

Clean and gut the small fish, then pat dry and lightly dust with cornflour mixed with salt. Heat oil in a wok to 180°C and deep-fry the fish in batches for 3-4 minutes until golden and crispy, then drain on kitchen paper. Remove most oil from the wok, leaving about 3 tablespoons, then toast the Sichuan peppercorns for 30 seconds until fragrant and set aside. Add the doubanjiang to the remaining oil and stir-fry for 1 minute, then add garlic and ginger, cooking for another minute until aromatic. Return the fried fish to the wok along with the dried chillies, toasted Sichuan peppercorns, soy sauces, sugar and chicken stock, then gently toss to coat. Simmer for 8-10 minutes, allowing the flavours to infuse, then garnish with spring onions and serve hot with steamed rice.