Fish with pickled mustard greens (Suancai yu)

1. Cut the fish fillet diagonally into 5 mm slices and mix with the egg white, cornflour, salt and Shaoxing rice wine; leave to rest for 15 minutes.

2. Squeeze the pickled mustard greens thoroughly, then cut them into strips; slice the garlic and ginger.

3. Heat the oil in a wok or pot and fry the mustard greens with the garlic and ginger for 2-3 minutes until fragrant.

4. Pour in the water, bring to the boil and simmer for 5 minutes so the sour flavour infuses the broth; season with white pepper and, if needed, a little salt.

5. Lower the heat so it barely bubbles, slide in the fish slices one by one and poach for 2-3 minutes until they turn white; pour everything into a deep bowl.

6. Scatter the dried chillies and Sichuan pepper on top, heat the 3 tablespoons of oil until smoking and pour it over so it sizzles; serve with rice.

Tip: It became a nationwide favourite from Chongqing – the broth is tangy and light, yet punchy. If you can't get pickled mustard greens, sauerkraut works too: rinse it well and add a pinch of sugar.