Number of Serves
1 Tilapia fillet, cut into slices (or flounder fillet)
1 cup pickled sour cabbage, chopped
4 shitake mushrooms
10 Dried chilli rings
5 green onions
1-inch root ginger
1 teaspoon salt
1 tbsp Chinese cooking wine
10 whole Sichuan peppercorn seeds
3 tbsp cooking oil
4 tbsp potato starch
1 teaspoon white pepper powder
2 L water or as needed
Marinade the fish fillet slices with salt, potato starch, cooking wine and white pepper powder. Set aside.
Heat up around 1 tablespoon cooking oil in a large wok, ginger, green onions (white part) and whole Szechuan peppercorn for around 1 to 2 minutes or until aroma.
Add pickled sour cabbage and shitake mushroom for another minute. Pour around 2L of fresh cold water and mushrooms.
Add marinaded fish pieces in, turn the heat to high.
Simmer the soup for around 10 minutes. Taste the soup and add salt accordingly.
Prepare another pan, heat up 2 tablespoons of oil with dried chili and peppercorns until really hot. Pour the oil to the serving bowl evenly on the surface.
Garnish some chopped green onion, white pepper powder and serve hot!