Sichuan Fish Fillet with Pickled Vegetable

For 4
Cooking Time :
50 mins
Fresh Sea Bass 2 pcs (1.2 kg)
Pickled Mustard Green 1bag (Cut into strips and keep the water)
Soybean Sprouts 70g (remove the roots)
Sweet Potato Vermicelli 40g
Dried Chili Peppers 10 pcs
Pickled Peppers 10 pcs
Sichuan Peppercorn Seeds 1 tsp
Ginger (minced)Garlic (minced) 2 tsp
Coriander 2 tsp
Oil 2 tsp
Stock Ingredients
Swanson Fish Broth 500ml
Hot Water 500ml
Ginger 4 Slices
Salt taste
White Rice Vinegar 2-3 tbsp (adjust amount as desired)
Swanson Concentrated Chicken Stock 4 tsp (2 loops)
Chopped Ginger 1 tsp
Rice Wine 1 tbsp
White Pepper Powder ½ tsp
Wash the fish. Keep the fish bones and head. Slice the fish fillet.
Add marinate to the fish and set aside for 15 minutes.
Heat up the pan with 2 tbs oil, sauté ginger until fragrant, add fish bones and head sauté until both sides becomes golden.
Add in hot water and Swanson Fish Broth, cook for 20 minutes over medium heat. Take out the fish bones and head.
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.
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.
Add fish slices to cook.
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.