1 whole fish, around 800g-1kg (scaled and cleaned)
2 thumbs of ginger
5 spring onions
2 large red chillies
1 tbsp sichuan peppercorns
2 tbsp la doubanjiang (spicy bean paste)
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
⅓ cup vegetable oil
Before serving the fish, spread the julienned ginger, spring onion and sliced red chilli on top. Scatter ¼ teaspoon of ground Sichuan pepper on top, then carefully pour the hot oil over, allowing the aromatics to sizzle. Serve immediately