Marinade the fish. Sprinkle salt and pepper to taste on it. Cover and refrigerate overnight with Ginger minced - 2 tsp, scallions /green onions - 1/2 cup chopped, white pepper powder - 2 tbsp, scallions - 1/2 cup.
For the Batter: 2 cups Flour, 2 tbsp baking soda, salt to taste, 1 tbsp black pepper, 2 eggs, 2 cups water & 1 cup cooking oil.
For the sauce: Dry chili peppers, Chili oil, Sichuan peppercorns, Cumin powder, Cilantro chopped, Onion, boiled Bamboo shoots cut into thin slices, Salt & sugar.
Take a bowl and add flour, cornflour, baking soda, salt, black pepper, eggs, oil and water. Whisk to make a smooth batter. Keep aside for 15 minutes with cover. Dip each piece of fish in the batter to coat and deep fry till golden brown.
Remove the fish to a paper towel lined plate when both sides are crispy
Meanwhile start the sauce, heat a pan with chili oil and add chopped onion, wait till it turns golden in color. Then add dried chili, half scallions and half cilantro. Cook as soon as they become aromatic & turn off the heat.
As soon as all the fish is done, transfer the pieces to the pan with the sauce mixture. Immediately add the salt; stir-fry constantly as you add the ground Sichuan peppercorns and the cumin, giving the pan a few shakes to toss.
Increase the heat to high, add the cilantro, bamboo shoots and the remaining scallion greens. As soon as you smell the new addition of cilantro and scallions, remove the pan from the heat. Serve hot.