For sauce: 2/3 cup gf chicken broth 1 Tablespoon sake 2 teaspoons gf soy sauce 2 teaspoons sesame oil 1-1/2 teaspoons rice vinegar 1-1/2 teaspoons Sichuan or Asian chili paste 1-1/2 teaspoons cornstarch 1/2 teaspoon sugar 1/4 teaspoon sichuan peppercorns, toasted and ground
For fish: 4 halibut filets 2/3 cup cornstarch 1 egg, beaten 3 Tablespoons vegetable oil 1 Tablespoon garlic, minced 1 teaspoon fresh ginger, minced Salt and pepper
In a small bowl, combine all sauce ingredients. Gently score fish by making diagonal cuts about 1/2" apart. Score again in the opposite direction, making a diamond pattern; repeat on other side. Salt and pepper both sides of fish.
To prepare your cooking station, set two dinner plates on the counter next to the stove. Add cornstarch to one plate and beaten egg in the other.
Heat a wok or heavy skillet over medium-high heat. Place each filet in the egg and then dredge in cornstarch. Add 2 Tablespoons oil to wok. When oil is very hot, add filets. Cook filets for 3 minutes. Turn and add a little more oil. Continue to cook for 3-4 more minutes. Transfer fish to a platter and cover to keep warm.
Increase heat to high and add 1 teaspoon oil. Add garlic and ginger. Stir in sauce, cooking until thickened.
Serve sauce over halibut.
Sichuan chili paste and sichuan peppercorns can be found in Asian markets or some gourmet food stores.
Serve this recipe over a hot bowl of steamed Jasmine rice.