Pesce piccante sbollentato alla shui zhu

Shui Zhu Yu - 水煮 鱼spicy blanched fishIngredients:250 gr fish fillet1/8 tsp of salt1/8 tsp white pepper1 tsp Shaoxing rice wine1 tsp cornflour15 dried peppers / lomboks2 tsp Sichuan peppercorns250 gr celery / bean sprouts1 1/2 tbsp oilIngredients broth:3 cloves of garlic2 cm jahe1 spring onion1 1/2 tbsp Sichuan chilli bean paste / doubanjiang1 tsp chilli powder400 ml chicken stock (or water)2 tbsp oilGarnish:coriander2 tbsp oilPreparation:Cut the fish into pieces and marinate with the salt, pepper, rice wine and corn for 5 minutes. Cut the celery into thin strips. Chop the garlic and the jahe finely. Chop the spring onions and coriander finely.Heat in a pan, over low heat, 1/2 tbsp oil and fry the lomboks and Sichuan peppercorns for 4 minutes. Then chop coarsely and set aside.In a pan, heat 1 tbsp oil and stir fry the celery for 1 1/2 minutes and set aside (30 seconds for the bean sprouts)In a pan, heat the oil for the broth and fry the garlic, the jahe and the spring onion for 2 minutes. Then add the Sichuan paste and the chilli powder and mix well. Then add the stock and bring to a boil. Then add the fish and blanch/cook the fish it until done.Place the celery / bean sprouts in a bowl and spoon the fish and stock over it. Sprinkle the coriander and the lomboks on top. Heat in a pan the 2 tbsp oil and scoop it over the lomboks and serve.