Ingredients
300 g fresh fish fillet, 40 g each of shredded potato, soaked vermicelli, and shredded cabbage, 30 g mung bean sprouts.
Seasonings
15 g scallions (green onions), 1/2 teaspoon MSG, 1 teaspoon each salt, rice vinegar, and chili oil.
Steps
1. Wash the fish, then cut it into thin shreds; separately blanch the shredded potato, vermicelli noodles, mung bean sprouts, and shredded cabbage in boiling water until about 80% cooked, then drain well; arrange everything together on a serving plate.
2. Mix salt, rice vinegar, chili oil, and MSG in a small bowl until well combined, pour over the fish, then sprinkle with chopped scallions and toss to serve.