Sichuan pepper adds a distinctive lemon-pepper flavour. You can adjust the heat by adding more or less chilli and chilli flakes.
- Place Sichuan peppercorns in a mortar and pestle. Pound until finely crushed. Add salt and chilli flakes. Pound until well combined. Place mixture in a large bowl. Stir in flours.
- Make Soy ginger dressing Combine soy sauce, vinegar, sesame oil, sugar, ginger, onion and 1 tablespoon cold water in a bowl.
- Heat oil in a wok or deep saucepan over medium-high heat. Oil is hot enough when a piece of bread dropped in oil sizzles. Coat fish in flour mixture, shaking off excess flour. Deep-fry fish, in batches, for 3 to 4 minutes or until golden and cooked through. Drain on a large plate lined with paper towel.
- Place fish on a large platter. Sprinkle with coriander, chilli and fried shallots. Serve with steamed rice and Soy ginger dressing.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set