Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Ingredients (17)

• 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces
• 1 tablespoon egg white, lightly beaten
• 1 teaspoon soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 1 tablespoon doubanjiang (see note)
• 2 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 3 tablespoons water
• 1 teaspoon cornstarch
• 2 cups plus 1 tablespoon peanut or vegetable oil, divided
• 4 scallions, cut into 1-inch pieces on the bias
• 10 to 15 hot Chinese dry chili peppers, halved
• 4 medium cloves garlic, finely minced
• 2 teaspoons Sichuan peppercorn
• 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts