How to make it
Clean then slice the fish fillet. Marinate in egg white, cornstarch, cooking wine and salt.
Put enoki mushrooms, shredded konnyaku, green and red peppers, and tomatoes in boiling water until cooked through. Set aside in a big bowl. Boil the marinated fish fillet in stock until 80% cooked, remove it from stock and reserve fish stock.
Heat up the fish stock and add Lee Kum Kee Soup Base for Sichuan Style Hot & Spicy Hot Pot, Panda Brand Oyster Flavored Sauce and all other seasonings. Place the fish in the same bowl as mushrooms and vegetables.
Pour fish stock over the fish, mushrooms, and vegetables. Sprinkle the grounded peppercorns on top. Ready to serve.