How to make it
Cut the fish into ½ cm slices. Coat the fish in a mixture of salt, cooking wine, cornstarch, and egg white, and marinate for 30 minutes. Chop the pickled mustard greens into pieces and soak in water until ready to use.
Heat the oil in a pan. Sauté dried chili pepper, ginger, and garlic until fragrant; and then add the pickled mustard greens, and stir-fry for 2 minutes. Add the Lee Kum Kee Premium Oyster Sauce and the yellow chili sauce, stirring well. Add water, and allow it to boil for 3 minutes.
Place the pickled mustard greens at the bottom of the serving bowl. Place the pieces of fish into the pan one at a time, and allow to boil for 1 minute. Add the Lee Kum Kee Premium Chicken Bouillon Powder (No MSG Added), Lee Kum Kee 9° Selected Rice Vinegar and white pepper to season. Pour the cooked fish along with the contents of the pan over the bed of pickled mustard greens.
Toss dried chili peppers, the Szechuan peppercorn, and scallions into the pan with oil, and leave until 80% cooked through. Pour over the top of the dish, and serve.