Chicken, prawns or beef are also delicious in this stir-fry.
1 egg white
1 tbsp cornflour
250g blue-eye trevalla fillet, cut into 2cm dice
1 cup vegetable oil
20 dried chillies
2 tbsp Sichuan peppercorns
5 green (spring) onions, cut into 4cm batons
1 tsp minced garlic
2 tbsp fried peanuts
1 tbsp soy sauce
1 tbsp shaoxing wine (Chinese rice wine)
1 tsp sugar
1 tsp rice wine vinegar
1 tsp sesame oil
Combine the egg white, salt and cornflour. Marinate the fish in the egg white mixture for 10 minutes. Combine the sauce ingredients and set aside.
Heat the oil in a wok over a high heat. Fry the fish for 1 minute or until half-cooked. Remove it from the wok, drain and set aside.
Remove all but 2 tbsp oil from the wok. Stir-fry the chillies and peppercorns until fragrant. Add the green onions and garlic and stir-fry for 30 seconds or until fragrant. Add the fish and the sauce and bring to the boil. Add the peanuts and toss briefly to combine. This is a dry stir-fry, so most of the sauce will be gone.
Serve the stir-fry on a large plate or in smaller bowls with steamed rice and Asian greens.
Don't eat the dried chillies and peppercorns in the stir-fry; they are only there to add flavour.