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Export 16 ingredients for grocery delivery
Step 1
Slice the fish fillet diagonally. Marinate with salt, white pepper, rice wine & corn starch.
Step 2
In a wok (or a deep frying pan), fry dried chilli and Sichuan pepper in oil over a low heat until fragrant (do not burn them). Chop coarsely when cooled. Set aside.
Step 3
In the same wok, heat up oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Step 4
Heat up oil in the wok, fry garlic, ginger and spring onion. Add Sichuan chilli bean paste and chilli powder. Pour in water (or chicken stock). Bring it to a full boil.
Step 5
Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the vegetable.
Step 6
Top with fried spices and coriander. Heat up oil then pour over to sizzle the spices. Serve immediately with plain rice.
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