Ingredients
1 fresh fish around 800-1000 g
1 cup pickled mustard greens
4 fresh shitake mushrooms
10 dried pepper flakes or more as needed
5 spring onions
2 cm root ginger
2 tsp SIDS SALT & PEPPER to taste
10 whole Sichuan peppercorn seeds
4 tbsp cornflour
2 lt water, as needed
Directions
Wash the fish carefully and separate the bones and fish fillet. Slice the fillet into really thin slices and cut the bones into large sections.
In a large bowl with clean water, soak and wash the fish slices until they become almost transparent. Transfer out and drain.
Marinate the fish bones and fish fillet slices with cornflour and SIDS SALT & PEPPER. Set aside.
Heat up around 1 tablespoon oil in a large wok, fry garlic, ginger, spring onions and whole Sichuan peppercorn for around 1-2 minutes until aromatic. Add pickled mustard greens and cook for another minute. Pour around 2 lt of cold water and mushrooms, simmer the soup for around 20 minutes. Add SIDS SALT & PEPPER to taste.
Pick the bones out and cook for around 5 minutes. Transfer all the content expects the soup to your serving bowl.
Turn up the heat and add fish slices to cook for around 1 minute. Transfer all the content out to serving bowl.
Prepare another pan, heat up 2 tablespoons of oil with dried chilli peppers until really hot. Pour the oil to the serving bowl evenly on the surface.
Garnish some chopped green onion and serve hot!
