Spicy Fish Fillets

Instructions

1. 1

   Prep the chiles

   Cut the dried chiles into small pieces and shake out most of the seeds. You still want heat, but not a mouthful of seeds.

2. 2

   Cut the fish

   Pat the fish very dry. Cut it into 2 to 3 inch pieces. Keep the pieces on the larger side so they do not fall apart.

3. 3

   Marinate the fish

   Mix the fish with salt, white pepper, Shaoxing wine, and egg white. Let it sit for 10 to 15 minutes.

4. 4

   Coat the fish

   Mix the cornstarch and potato starch in a shallow bowl. Coat each piece of fish well, then shake off the extra. The coating should be dry and thin, not a batter.

5. 5

   First fry

   Heat 1½ to 2 inches of oil to 350°F. Fry the fish in batches for 2 to 3 minutes, until just cooked through and pale golden. Move to a rack.

6. 6

   Second fry

   Raise the oil to 375°F. Fry the fish again for 30 to 60 seconds, until crisp. Drain well.

7. 7

   Toast the chiles and peppercorns

   Heat 2 tablespoons oil in a wok or wide pan over medium heat. Add the dried chiles and Sichuan peppercorns. Stir for 30 to 60 seconds, just until fragrant. Do not let the chiles turn black.

8. 8

   Add aromatics

   Add garlic, ginger, and scallions. Stir for 20 to 30 seconds.

9. 9

   Toss the fish

   Add the fried fish back to the pan. Sprinkle with salt, sugar, white pepper, and MSG if using. Toss gently so the fish gets coated without breaking.

10. 10

    Finish

    Turn off the heat. Add cilantro and toss once. Serve with lime wedges.