Fish in Broth

Method

Clean and scale the fish, making three diagonal cuts on each side. Heat oil in a large clay pot or heavy-bottomed pan and fry the fish until lightly golden on both sides, then remove. In the same pot, add sliced ginger, crushed garlic, and whole dried chillies, toasting briefly until fragrant. Pour in the stock and Shaoxing wine, then return the fish to the pot. Bring to a boil, reduce heat, and simmer for 15-20 minutes until the fish is cooked through. Toast the Sichuan peppercorns separately in a dry pan, then grind coarsely and sprinkle over the broth along with the soy sauce. Season with salt and white pepper, garnish with chopped spring onions, and serve hot directly from the pot.