Ingredients: Africantilapia1 piece (barramundi），mung beans，celery，wood ear fungusand cut large scallions into segments, drychili, drySzechuan peppercorns, chili powder, Szechuan pepper powder,chili oil, Szechuan pepper oil,soy sauce, oil, a little salt, pickled peppers, garlic,gingerslices, Doubanjiang fromChengdu1 tablespoon, a little rice wine.

Steps:

1. Clean the fish thoroughly and cut along the belly fromthe headtothe tail, leaving the backbone attached to two pieces of fish.2. Sprinkle the fish with a little salt, marinate it with ginger slices and rice wine for about 15 minutes.3. Prepare the side dishes: chop garlic, scallion segments, dry chilies cut into segments, pickled peppers, and soak mung beans in water for more than an hour.

4. After marinating, coat the fish with soy sauce, chili oil, Szechuan pepper oil, and sprinkle chili powder and Szechuan pepper powder.

5. Place scallion segments and ginger slices on a baking dish as a base, place the marinated fish inside, and bake in a preheated

oven

at 220 degrees for 20 minutes.6, while the fish is baking, heat another wok with oil. Once it's heated to about 50% hot, add garlic, scallion segments, and ginger paste, followed by pickled peppers.7. After releasing some fragrance, add

6，Doubanjiang.8. Fry until the Doubanjiang turns red and oily, then add dry chilies and Szechuan peppercorns.9. Once the chilies deepen in color, add 1 cup of water and simmer for a few minutes.10. Add the side dishes: celery and wood ear fungus, cook until well flavored.

11. Heat another clean wok with oil to about 50% hot, then fry the soaked mung beans until they turn golden brown, remove them.12. After baking the fish, take it out, pour in steps (cooked side dishes), and bake again at 220 degrees for 5 minutes.

13. Garnish with

coriander

and the fried mung beans before serving.

11, sprinkle withcorianderand fried soybeans.