Beer battered fish sandwich

Mix 50 g mayo, 10 g chili crisp, 10 g rice wine vinegar and a handful of minced cilantro into a sauce.

Set a wok or large pot on medium heat with enough peanut oil to go about two inches up the pan, target 350F.

Cut the white fish into even pieces that fit the bun, then coat both sides in 25 g flour with a sprinkle of salt and set aside.

In a large bowl on a scale combine 50 g flour, 25 g cornstarch, 3 g baking powder, 3 g salt, 20 cranks of black pepper and a sprinkle of Chinese chili flakes.

Add 5 g vinegar, then slowly drizzle in about 100 g light beer and mix until it just comes together, to limit gluten development.

Dip the floured fish in the batter and straight into the 350F oil, then onto a wire rack over a baking sheet.

Fry until the exterior browns and the interior is around 140 to 145F.

Dab the fried fish on paper towel, sprinkle salt over the top and return it to the wire rack.

Build the sandwich: brioche bun, a smattering of the chili cilantro sauce, ginger cabbage slaw, pickled onions, the fried fish, and a little more sauce over the top.

Set the pan of hot oil aside to cool and strain it for the next fry.