Well, this wasn't one of those lovely photo shoots of a meal. It should be but striper is awful fragile and fell apart so it was kinda fish chucks rather than fillets. This is a cross between the recipe in Dunlop's book and the recipe Ru Yi in Emporia shared with me...

3 pounds freshwater striper fillets
2 3" pieces of fresh ginger, sliced
1 tsp salt
1 cup Shaoxing wine
8 cloves garlic, 4 minced
1 bunch cilantro, chopped
1 bunch scallions, sliced
2 leeks, sliced
1 cup bean sprouts
3 cups peanut oil
10  tbsp chili bean paste
4 ounces dried red chili peppers
1 ounce cracked sichuan peppercorns.

Mix 1 piece ginger, salt, wine, 1 clove garlic and 1 sliced scallion with fish. Let sit 1 hour. Remove fish and add liquid to 2 cups water. Put fish in a basket and slowly heat to a simmer. Fish should be just cooked. Remove fish and discard liquid.

Heat 4 tbsp oil mixed with  4 tbsp chili bean paste until hot. Add ginger, garlic, cilantro, and after a couple of minutes, the leeks, scallions, and bean sprouts. Stir quickly so it wilts and remove from pan. Line serving dish with these. Lay fish on top.

Heat remaining peanut oil with remaining bean paste. When hot - and that means boiling - gently add remaining peppers and peppercorns. Cook until peppers start to darken and the oil is reddish. Pour oil over the fish and serve (Do this outside and wear long sleeves and gloves. Trust me. Safety glasses would be good too.). Serve immediately oiver rice, removig fish and veggies from the oil.