Step 1

Slice the fish into medium-size pieces and place in a bowl. Add Salt, Black Pepper, and Chinese Cooking Wine. Mix well. Then add the Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 1 hour.

Step 2

Prepare the Romaine Lettuce, Carrot, Fish Sauce, and other ingredients in separate bowls.

Step 3

Boil a pot of Water, add the Lettuce, Carrot, pinches of Salt, and Vegetable Oil. Cook for 1-2 minutes, drain the water, and place in a serving bowl.

Step 4

In a wok, on high heat, bring 6 cups of Water to boil. Turn the heat down to medium-low, add the Fish Fillets one by one into the water. Cook the Fish until it turns milky white and a bit curve. Drain the water and place the Fish on top of the cooked veggies in the serving bowl.

Step 5

Spread the Fish Sauce evenly over the top.

Step 6

Heat the wok to medium-high. Add 1/2 cup of Vegetable Oil, then add in the Dry Peppers and Sichuan Peppercorns and fry for about 20 seconds. Add the Sesame Seeds.

Step 7

Pour all the Oil with Peppers on top of the Fish in the serving bowl. You will see the Oil bubbling.

Step 8

Before serving, garnish with dark green parts of the Onions. Ready to enjoy!