1 tsp Sichuan peppercorns (try the Barts spice range)
1 tsp Chinese five-spice powder
1 tbsp cornflour
4 wild skinless salmon fillets
200g sugar snap peas
ROASTED CHILLI SAUCE
100g golden caster sugar
200ml rice wine vinegar
1 shallot , finely chopped
1 tbsp crushed red chilli flakes
To make the chilli sauce heat the sugar and vinegar in a small pan and bring to a boil.
Simmer for 5 minutes until syrupy and then take off the heat. Cool then add the shallot and chilli flakes.
Crush the sichuan peppercorns in a pestle and mortar until finely ground.
Add in the five-spice, cornflour and a couple of pinches of sea salt and mix.
Rub the salmon with the spiced cornflour on all sides. Heat a non-stick frying pan with 1 tbsp of sesame oil until hot.
Cook the fish on medium heat for about 4 minutes on each side.
If you have very thick fish, then do 5 minutes on each side.
Blanch the sugar snap peas for a few minutes.
Serve the salmon and sauce with the peas and cooked noodles or rice.