Marinate the fish fillets. Mix well. Marinate for 15 to 30 minutes. Set aside.
Heat and oil wok, stir-fry ginger, dried pepper, peppercorns and green onions. Sautéed the fish bones. Add the chicken broth to the water and bring it to boil in the wok,. Turn to low heat and boil for about 10 minutes. Season with sugar and black pepper.
Put the sprouts and deep-fried bean curd into the wok and boil. Take all the ingredients out and place into a large soup bowl.
Add the fillet into the remaining soup. Bring it to boil and cook the fish. Add in the soup to the large soup bowl after the fillets are cooked. Place green onion and coriander on the side of bowl. Put the minced garlic in the middle. Sprinkle with freshly-grinded Lee Kim Kee Black Pepper.
Heat the oil and drizzle on the fish. Serve immediately.