Make Spicy Sichuan-Style Braised Sea Bass

Recipe Name: Spicy Sichuan-Style Braised Sea Bass

Ingredients:
- 1 whole sea bass (about 1 kg), cleaned and scaled
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons chili oil
- 2-3 dried red chilies, chopped
- 2-3 green onions, chopped
- 3-4 slices of ginger
- 2 cloves of garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 cup water
- Salt to taste

Instructions:
1. Pat the sea bass dry with paper towels and make 2-3 diagonal cuts on each side of the fish.
2. Heat a wok or large pan over medium heat and dry roast the Sichuan peppercorns until fragrant. Remove from the pan and crush them slightly.
3. In the same wok, heat the chili oil over medium heat. Add the dried red chilies, green onions, ginger, and garlic. Stir-fry for about 1-2 minutes until fragrant.
4. Add the soy sauce, Shaoxing wine, and sugar to the wok. Stir well to combine.
5. Place the sea bass in the wok and gently coat it with the sauce. Pour in the water and bring it to a simmer.
6. Cover the wok and let the fish braise for about 10-15 minutes, or until the fish is cooked through and tender.
7. Taste the sauce and adjust the seasoning with salt if needed.
8. Transfer the sea bass to a serving plate, spoon the sauce over the top, and garnish with additional green onions.
9. Serve hot with steamed rice. Enjoy your Spicy Sichuan-Style Braised Sea Bass!