1
Put the fish into a big bowl. Marinate the fish for 10 mins.
2
In a mortar, pound half of the green peppercorn and dried chili until crushed.
3
Heat some oil in a wok, add crushed green peppercorn and dried chili. Fry until fragrant. Add minced ginger and garlic.
4
Add Swanson No Added MSG Clear Chicken Broth and bring to boil. Add potato vermicelli, celtuce, pickled mustard green and bean sprouts. Cook for 5 minutes. Transfer to a big bowl. Cook fish slices in the same soup. Transfer the fish and the soup to the bowl.
5
Add the rest of green peppercorn, dried chili, red and green chili on the fish.
6
Heat some oil in a wok, pour it on the top of green peppercorn and chili in the fish soup to bring out the fragrance.
