Put the fish into a big bowl. Marinate the fish for 10 mins.
In a mortar, pound half of the green peppercorn and dried chili until crushed.
Heat some oil in a wok, add crushed green peppercorn and dried chili. Fry until fragrant. Add minced ginger and garlic.
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.
Add the rest of green peppercorn, dried chili, red and green chili on the fish.
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.