SERVES 4

400g (14oz) firm-fleshed fish, such as cod, skin on, chopped into bite-sized pieces

rapeseed oil or vegetable oil, for deep-frying

50g (2oz) cornflour

6 spring onions, chopped, to serve

FOR THE MARINADE

1 tbsp light soy sauce

1 heaped tsp pickled ginger, chopped

½ tsp ground Sichuan pepper

1 tsp chilli flakes

FOR THE SOUP

3 tbsp sesame oil

2cm (1in) piece of fresh root ginger, chopped

3 garlic cloves, chopped

½ red chilli, seeds removed if liked, chopped

½ red onion, sliced

8 cobs baby corn (90g/3½oz), sliced lengthways

½ red or yellow pepper, sliced

1 carrot, sliced

1.5 litres (2½ pints) fish stock, or chicken stock

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tsp cornflour

salt

1 Mix all of the marinade ingredients together in a shallow bowl that will hold all the fish. Add the fish, stir well to coat and leave to marinate for at least 15 minutes.

2 To prepare the soup, heat the sesame oil in a large saucepan and fry the ginger, garlic and red chilli over a low heat to soften. After a few minutes add the onion, baby corn, red or yellow pepper and carrot and fry for a further 4–5 minutes. Add the stock, then stir in the two soy sauces, the Worcestershire sauce and the vinegar, and bring to the boil.

3 In a small bowl, mix together the teaspoon of cornflour and 2 teaspoons of water. Stir this mixture into the boiling soup and continue boiling for a few minutes to thicken. Once thickened, add a splash of water if you feel the soup is too thick, and adjust the seasoning to taste. Keep warm over a low heat.

4 To cook the fish, in a large heavy-based pan heat enough oil to come roughly two-thirds up the sides of the pan. You can check that the oil is at the correct temperature by dropping a cube of bread into the hot oil; it should become golden-brown and crisp within a minute.

5 Sprinkle the cornflour onto a shallow plate and coat the marinated fish all over with it. Carefully drop the fish pieces into the hot oil and fry for 2–3 minutes until golden brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

6 Transfer the hot soup to a serving dish or individual bowls, and top with crispy fish. Sprinkle with spring onions and serve.