Spicy bacon crispy haddock

Ready to eat in 13 minutes

Prep time: 5 minutes, cook in: 8 minutes

This is my favourite fish recipe. I love using haddock but you could use cod, monkfish or even mackerel. The wok-cooked smoky bacon (laced in Sichuan peppercorns) chilli oil gives your taste buds a delicious punch!

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serves 2

2 x 200g/7oz haddock fillets, skin on

2 tablespoons groundnut oil

2 tablespoons Shaohsing rice wine or dry sherry

1 tablespoon Sichuan peppercorns

2 medium green chillies, deseeded and bruised in a pestle and mortar

1 star anise

3 smoked bacon rashers, diced, or use unsmoked and season to taste

3 tablespoons chilli oil

juice of 1 lemon

salt and ground white pepper

steamed jasmine rice, mixed salad leaves or mixed vegetables to serve

1. Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Season the fish with salt and white pepper on both sides. Heat a wok or pan over a high heat and add 1 tablespoon groundnut oil.

Place the fish in the wok or pan, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh begins to turn from translucent to opaque, sprinkle 1 tablespoon rice wine or sherry over the fillets.

Turn the heat down to medium and cook for 5–6 minutes until the flesh of the fish has turned opaque and flakes when poked with a knife. Turn the heat off and leave the fish in the pan.

2. Heat a small wok over a high heat and add the remaining groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, green chillies and star anise and stir-fry for a few seconds. Add the bacon and stir-fry for 2 minutes until crispy. Season with the remaining rice wine or sherry, the chilli oil, lemon juice and salt and turn the heat off.

3. Transfer the fish to serving plates. Pour the sauce over the fish and serve immediately with jasmine rice, mixed salad leaves or mixed vegetables.

Chinese Food in Minutes, by Ching-He Huang (Harper Collins, £18.99), is available at £17.09, free p&p. Phone 0870 160 8080; timesonline.co.uk/booksfirst

For more information on Ching visit her website

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