Sichuan salt & pepper turbot

First prep the mise en place. Finely dice the garlic, and finely slice the scallion seperating the white from the green parts. Also finely dice the chili's (deseed them if you want to reduce the spicyness of the dish) and cut the bell peppers in to a 0.5cm dice (or strips if you prefer that).

Then combine the ingredients for the salt & pepper seasoning.

Cut the turbot in bitesize pieces, ideally you want a big, fat turbot so that there is enough flesh in every bite. This is important to ensure the fish stays moist whilst frying until crispy. Season the turbot pieces lightly with salt and coat every single one in a thin dusting of cornstarch.

Now heat a pan with oil and shallow fry the turbot until crispy on all sides. Leave to drain on a kitchen paper.

In the same pan now fry the chili's and garlic until fragrant, then add the white of scallion and the bell pepper pieces. Fry until the bell pepper is cooked enough, but still has some texture.

Now add the turbot and toss to reheat. Finally add the greens of the scallions and the seasoning. Enjoy!