Fresh mandarin fish fillets are carefully deboned, while the cleaned fish bones are blanched to remove any residual fishiness and set aside. In a hot pan, ginger slices are fried in oil until golden brown on both sides. Small chili peppers and kimchi are added and stir-fried to release their rich aromas. A moderate amount of white broth is poured in and seasoned to taste. The mixture is then transferred to a serving dish. The fish fillets are briefly poached until tender and arranged on top.

　　Key Features:

　　This dish stands out for its flavorful, tangy-spicy broth, perfectly balancing freshness and zest with a touch of heat.