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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


Step 1
Marinade the fish fillet slices with salt, potato starch, cooking wine and white pepper powder. Set aside.

Step 2
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.

Step 3

Add pickled sour cabbage and shitake mushroom for another minute. Pour around 2L of fresh cold water and mushrooms.

Step 4
Add marinaded fish pieces in, turn the heat to high.

Step 5
Simmer the soup for around 10 minutes. Taste the soup and add salt accordingly.

Step 6
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.

Step 7
Garnish some chopped green onion, white pepper powder and serve hot!

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