Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

For the fish

• 250 g skinless, boneless fish fillet 9oz (see note 1)
• 1 pinch salt
• 1 pinch white pepper
• 1 teaspoon Shaoxing rice wine
• 1 teaspoon corn starch

For the spices

• ½ teaspoon cooking oil
• 15 dried chilli
• 2 teaspoon Sichuan peppercorn see note 2

For the vegetable

• 1 teaspoon cooking oil
• 250 g celery, cut into thin strips or bean sprouts

For the broth

• 2 tablespoon cooking oil
• 2 clove garlic minced
• 1 teaspoon ginger minced
• 1 talk scallions chopped
• 1.5 tablespoon Sichuan chilli bean paste see note 3
• 1 teaspoon chilli powder
• 400 ml hot water or chicken stock

For garnishing

• Coriander chopped
• 2 tablespoon cooking oil