Cut the fish fillets into two-centimetre-thick slices.
Marinate them in the shaoxing, white pepper and salt. Add the cornflour to the beaten egg and beat together gently.
Add the fish pieces to the batter and then to the crumbs.
Heat the oil to medium in a large wok. Fry the fish to golden – about two minutes – then drain well.
Serve the fish pieces over the salad of cucumber and snow pea shoots with lemon wedges on the side, and sprinkle with Szechuan salt and pepper.
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