How to make it
Slice the fish fillet diagonally. Marinate with Shaoxing cooking wine, salt, white pepper, and corn starch.
In a wok, add green Sichuan peppercorns and dried chilies in 1 Tbsp. oil over a low heat until fragrant (do not burn them). Mortar when cooled, then set aside.
In the same wok, heat up 1 Tbsp. oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
Sear the fish in about 2 Tbsp. oil on both sides for about a minute and a half.
Heat up Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, Lee Kum Kee Chiu Chow Style Chili Oil, Doubanjiang, Sichuan peppercorn and dried chili mixture, followed by the chicken stock. Once it gets to a simmer, add in the celery and poached fish, then let cook for 1 minute. Serve by placing the fish and broth in a serving bowl, garnished with celery leaves, cilantro, scallions, Sichuan peppercorns and a side of white rice.