2eggwhites1 tspcornflour½ tspfinely ground white pepper600 gmskinless barramundi fillets, cut into 4cm pieces100 mlolive oil3celery stalks, sliced1spring onion, coarsely chopped1 tspchilli bean sauce (see note)1 tbspSichuan peppercorns10small dried chillies, lightly crushed1 tbspShaoxing wine1 tbspsoy sauceTo serve:steamed Chinese broccoli and steamed jasmine rice
Whisk eggwhite, cornflour and pepper in a bowl to combine, season with salt to taste, add barramundi pieces and toss to coat.
Heat 20ml oil in a large deep non-stick frying pan over medium-high heat, add barramundi in batches and cook, turning carefully, until golden (1-2 minutes each side). Remove from pan and set aside.
Add celery to pan and stir until just tender (1-2 minutes), then add spring onion and stir to combine. Add chilli bean sauce and stir until fragrant (1 minute). Add 375ml water, return fish to pan and simmer until tender (2-3 minutes).
Meanwhile, heat remaining oil in a small saucepan over medium heat, add Sichuan peppercorns and chillies, stir to combine then add Shaoxing and soy sauce. Carefully pour onto fish (be careful, hot oil will spit). Serve hot with steamed Chinese broccoli and steamed jasmine rice.