Marinate the fish slices with the egg white, 1 tablespoon cornstarch, salt, and white pepper. Set aside.
In a pot, sauté the sliced garlic and ginger in oil until fragrant.
Add the pickled mustard greens and stir briefly.
Pour in boiling water and season with chicken powder, salt, MSG, and extra vinegar to taste. Bring to a boil.
Add the enoki mushrooms.
Add the fish slices one at a time and gently poach until just cooked through. Transfer everything to a serving bowl.
For the pepper garlic oil, heat oil until hot and simmering, then turn off the heat. Add the dried chili peppers, garlic, and green onion whites.
Pour the pepper garlic oil over the fish to finish and serve.
