>> preparation: 15 minutes
>> cook time: 10 minutes
>> servings: 4
>> remark: Instead of Pangasius, you can use catfish, cod or sea bass
Slice the @pangasius filet{400%gr // shredded} diagonally into 3x3 cm pieces. Marinate the pieces with @salt{½%tsp}, @ground white pepper{½%tsp}, @Shao Hsing wine{2%tsp} and @cornstarch{2%tsp}. Prepare all other ingredients.
Heat @vegetable oil{3%tbsp // or sunflower oil} in a wok on low heat and fry the @dried red chilies{15 // cut in half} and @Sichuan peppercorns{4%tsp} until fragrant (make sure they don't burn). Remove and set aside.
In the same wok, heat oil on medium heat and stir-fry the @celery{400%gr // cut into thin strips} for about 1.5 minute. Transfer to serving bowl and set aside.
Heat oil in the wok on medium heat and fry the @garlic{4%cloves // minced}, @ginger{2%tsp // minced} and @spring onions{2%stalks // chopped} until fragrant. Add the @doubanjiang red bean paste{3%tbsp} and @ground chili{2%tsp}, then add @boiling water{800%ml} and bring to a boil.
Gently place the fish slices into the wok. When cooked, pour the fish and the soup onto the celery. 
Top up the dish with the fried chilies and @coriander{1%stalk // sliced}. Heat up 4 tsp of oil and pour over the dish to sizzle the spices. Serve hot with steamed white rice and other dishes.