Sichuan Boiled Fish

Name: Sichuan Boiled Fish
Ingredients: 1 large egg white; ¼ cup rice wine; 2 Tbsp. cornstarch; 2 tsp. finely grated peeled ginger; 1 tsp. kosher salt; ½ tsp. freshly ground white pepper (optional); 2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided; 1 lb. skinless, boneless white fish fillets (such as cod, flounder, or red snapper); 6 Tbsp. grapeseed or vegetable oil, divided; 3 celery stalks, sliced into 3-long matchsticks; ½ cup bean sprouts; ⅓ cup dried Sichuan chiles (about 32) or other red Chinese chiles, divided; 7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped; 1 3 piece ginger, peeled, thinly sliced (about 5 slices); 2 tsp. whole Sichuan peppercorns, divided; 3 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste); 2½ cups fish stock, low-sodium chicken broth, or water; 2 scallions, thinly sliced on a diagonal; 2 sprigs cilantro, sliced into 2 pieces (stems and leaves); 2 tsp. gochugaru (fine Korean red pepper powder); 1 tsp. sesame seeds