Ingredients

For the Fish:

• 450 g (1 pound) very fresh fish fillets (e.g., tilapia, flounder, or catfish)
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 tablespoon Shaoxing wine
• 1 large egg white
• 1.5 tablespoons cornstarch
• 1 tablespoon oil

Soup Base:

• 4 cups (950 ml) low-sodium chicken stock
• 2 cups (480 ml) water
• 6 slices ginger
• 8 cloves garlic, smashed
• 3 scallions, cut into 4-inch lengths
• 1/4 teaspoon white pepper
• 1 tablespoon Shaoxing wine
• Salt (to taste)
• 225 g soy bean sprouts

For the Topping:

• 2-3 cups (480-700 ml) dried Chinese chili peppers, cut and deseeded
• 2-3 tablespoons green Sichuan peppercorns
• 1/2 cup (120 ml) neutral oil
• 4-5 cloves garlic, sliced

Steps

1. Cut the fish diagonally into 1/4-inch thick slices. Marinate fish: Mix with salt, white pepper, Shaoxing wine, egg white, then cornstarch, and finally drizzle oil on top. Chill for 20 minutes.
2. Combine chicken stock, water, ginger, garlic, scallions, white pepper, Shaoxing wine in a wok. Bring to a boil, add salt to taste.
3. Add soybean sprouts or vegetables, bring back to boil, and simmer briefly. Transfer vegetables to a large, wide, heatproof serving dish.
4. Turn up the heat. Add fish pieces to the simmering soup base, cook gently for ~3 minutes until just done. Spoon fish into bowl over the vegetables, then pour in enough broth to mostly submerge.
5. Evenly scatter the cut dried chili peppers and green Sichuan peppercorns and the sliced garlic on top.
6. Heat neutral oil in a small saucepan until nearly smoking. Very carefully pour the hot oil over the chilies and peppercorns to sizzle and release their aroma.
7. Serve immediately with steamed rice.