Step 1

Mix together the fish marinade ingredients.

Step 2

Add in the slices of fish, making sure they are evenly coated in the marinade. Marinate for 20 minutes.

Step 3

Heat up cooking oil inalag pot over medium high heat. Add in the dried chilies, leeks, garlic, ginger, and green onions. Cook down for 5 minutes.

Step 4

Add in the pickled mustard greens. Cook for 5 more minutes.

Step 5

Stir in the bean paste, making sure that everything is evenly coated in it. Deglaze with the cooking wine.

Step 6

Pour in the chicken stock, sugar, salt, and white pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for 15 minutes.

Step 7

Add in the fish. Simmer another minute or two, until the fish is cooked through.

Step 8

In a separate small sauté pan, heat up cooking oil over medium heat. Add in the peppercorns and bean paste.

Step 9

Cook until the peppercorns start to darken.

Step 10

Drizzle some of the oil over the fish.