Slice the sea bass fillets diagonally. Season with the salt, white pepper and egg white. Mix well, then lightly coat with the cornflour. Pan-fry over a medium heat until golden brown. Remove and set aside.
Heat a wok over a medium-high heat. Add the ginger, leek, carrot and dried chilli, and stir-fry for about 2 minutes until fragrant.
Return the fish to the wok. Add the mushroom seasoning powder and stir-fry briskly over a high heat for 1 minute. Drizzle in the green Sichuan peppercorn oil, toss to coat evenly, garnish with shredded spring onion, and serve immediately.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
