Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Name: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe
Ingredients: For the Marinade and Fish:; 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces; 1 tablespoon egg white, lightly beaten; 1 teaspoon soy sauce; 1/4 teaspoon ground white pepper; 2 tablespoons cornstarch; For the Sauce:; 1 tablespoon doubanjiang (see note above); 2 teaspoons rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sugar; 3 tablespoons water; 1 teaspoon cornstarch; For the Stir-Fry:; 2 cups plus 1 tablespoon peanut or vegetable oil, divided; 4 scallions, cut into 1-inch pieces on the bias; 10 to 15 hot Chinese dry chili peppers, halved; 4 medium cloves garlic, finely minced; 2 teaspoons Sichuan peppercorn; 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts