Add marinade to the fish, spread evenly.
Heat 3 tbsp of oil in the wok. Add some Sichuan peppers and stir-fry until fragrant. Pour over the fish while it’s hot. Add Peppercorn Chilli Oil. Garnish with coriander and serve.
Choose Osmanthus Fish or Bass if you prefer tender taste; Grass Carp has a firmer texture instead.