Wash the fish. Keep the fish bones and head. Slice the fish fillet.
2
Add marinate to the fish and set aside for 15 minutes.
3
Heat up the pan with 2 tbs oil, sauté ginger until fragrant, add fish bones and head sauté until both sides becomes golden.
4
Add in hot water and Swanson Fish Broth, cook for 20 minutes over medium heat. Take out the fish bones and head.
5
Use another pan, heat up 1 tbs of oil, add in ginger, garlic, dried chili peppers, pickled peppers, Sichuan peppercorn seeds, stir-fry until fragrant.
6
Add the fish soup in Step 4, soybean sprouts, sweet potato vermicelli and pickled mustard green (with the vinegar), simmer for 8 minutes over low heat.
7
Add fish slices to cook.
8
Season with salt and white rice vinegar as per your preference. Add coriander as garnish. To Serve.
Enjoy a bowl of soup and eat the fish first, then add another box of Swanson Fish Broth to make as a hot pot soup base.
