Introduction
Chinese name: 水煮鱼
Though the history is short than twenty years, it has a wide spread in Chinese restaurants, no matter they are famous or not. Actually, A cook, whose father and grandfather were also cook, invented these style in Yubei District of Chongqing. As a symbol of Sichuan dishes, the flavour is directly determined by the quality of the chilli and pepper.

Ingredients:
800-1000 g Fish fillets (preferably river or lake fish)

Condiments:
250-300 g Cooking oil
3 tbsp Hot bean sauce
1 chunk Ginger root, sliced
8 clove Garlic, sliced
3 stalk Scallion
2 handful Sichuan peppercorns
1 rice bowl Sichuan dried chilli
2/3 tbsp Chilli flakes
2 tbsp Jiafan rice wine
2/3 tbsp Light soya sauce
700-800 ml Stock
1/3 tsp Pepper powder
½ tsp Salt
1 tsp Sugar
Chicken powder to taste
Marinade:
1 Egg white
2/3 tsp Salt

1 tbsp Jiafan rice wine
2 tbsp Cornstarch
Salad Base:
½ head Iceberg
1 rice bowl Black fungus, soaked in water
150 g Cucumber, sliced

Method:
Rinse the fish fillets and cut each into 3 pieces. Dry the fish well with a clean kitchen cloth. Combine the fish with the marinade in a large bowl and set aside for about 30 minutes. Prepare the salad base in a bowl.
Heat up some oil in a wok or heavy skillet and slowly stir in the marinated fish. Cook until fish just starts to turn white, about 2 minutes. Transfer to a paper towel-lined plate to drain.
Pour off the frying oil, leaving about 2 tablespoons in the pan. Add in hot bean sauce and stir until fragrant. Stir in ginger, garlic, half scallion sections, chilli flakes, half of each Sichuan peppercorns and dried chilli. Stir over the medium heat until their fragrance is fully released. Drizzle in rice wine and light soya sauce. Continue stirring. Pour in stock, adjusting the heat to high, and bring to a boil. Season it with pepper, salt, chicken powder and white sugar. Return fish to the skillet and cook for about 3 minutes. Turn off the heat and pour the fish stew into the prepared bowl with salad.
Heat up 200 grams of oil in another pan. Add in another half peppercorns and dried chilli. Stir till fragrant over the slow heat. Pour over the fish and garnish with the curled, drained spring onions or coriander leaves.