[China] How to cook Spicy Sichuan pepper and chilli poached fish

Ingredients

• 2 tsp Sichuan peppercorns
• 1½ tbsp vegetable oil
• 2 cloves garlic, finely sliced
• 3–5 dried red chillies
• 2 tbsp chilli bean paste (douban jiang) (see Note)
• 1½ tbsp Chinese black vinegar (Chinkiang) (see Note)
• 6 spring onions, cut into 3 cm lengths
• 3 stalks celery, cut into 1 cm thick slices (leaves reserved)
• 120 g (1) carrot, cut into 2 mm thick slices
• 115 g (1 packet) fresh baby corn, halved
• 360 g white fish fillets such as ling, snapper or blue eye trevella

Directions