Salt & pepper haddock

Place the fish chunks in a large bowl and stir in ¼ tsp salt and the Shaoxing wine. Cover and keep chilled while you heat the oil and prepare the other ingredients.

Shred the white part of the salad onions and the red chilli into thin matchsticks, then soak in iced water to encourage them to curl up. Thinly slice the green tops of the onions into rounds and set aside. Toast the Szechuan pepper (or black peppercorns and coriander seeds) in a dry frying pan over a medium heat until aromatic, then crush them in a pestle and mortar with the remaining 2 tsp salt. Set aside. Mix the soy, rice vinegar and sugar in a small bowl. Tip in the green salad onion rounds to make a dipping sauce. Set aside.

Whisk the flours, baking powder and mineral water together in a large bowl to make a batter. Add the fish and its marinade, then heat the oil in a large saucepan to 180ºC, or until a drop of batter sizzles and browns in 20 seconds. Lower ½ the fish into the oil and deep-fry for 4-5 minutes, until lightly golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish (discard any remaining marinade).

Drain the sliced salad onion and chilli and pat dry with kitchen paper. Sit them on a slotted spoon, gently lower into the oil and fry for a few seconds, until golden and crisp. Drain on kitchen paper. Transfer the fish to a plate, top with the salad onions and chilli and a scattering of Szechuan pepper salt. Serve with the dipping sauce and any remaining salt on the side.