Steps
1. In a skillet, heat the vegetable oil over medium heat. Add Sichuan peppercorns and dried red chilies, frying until fragrant.
2. Add minced garlic and sliced ginger, stirring for about 30 seconds until aromatic.
3. Pour in 2 cups of water, soy sauce, rice vinegar, and salt. Bring the mixture to a gentle simmer.
4. Carefully add the fish fillets and poach for about 5-7 minutes, or until the fish is cooked through and flaky.
5. Drizzle chili oil over the fish just before serving and garnish with chopped green onions.