Gather all the ingredients and prepare them.
Dehydrate the black fungus until they bloom fully
Prepare the fish. When you buy the fish from the supermarket, ask the fishmonger to gut and butterfly the fish. Rinse the fish with running water at the sink if there are still blood inside the fish. Pat dry the fish. Score both side of the fish. Add in 1 tbsp of Mala Spice all over the fish and set aside.
Slice up the lotus root thinly, slice up the mushrooms, rinse the beansprouts and separate the enoki mushrooms into smaller bundle.
Preheat the oven to 180 degrees celsius. Put the tray of fish in the oven and bake for 15 min.
On a frying pan, heat up 1-2 tbsp of cooking oil. When heated up, add in the sliced garlic. When you smell the aroma from the garlic, add in shiitake mushrooms, lotus roots, and black fungus. Stir fry until they are all coated with oil. add in the remaining sauce from the package and 2 cups of water.
Bring the ingredients in the pot to a boil. Then add in Napa cabbage and beans sprouts and continue to let it boil.
Add in sugar and chicken stock to balance the taste. Test taste it. Once the cabbage softens, the pot of vegetables are ready.
Remove the fish from the oven once it is done. Place the tray on the stove. Switch on the stove and lower the fire to the lowest. Transfer the vegetables from the pot over to the tray. Simmer it for 5 minutes for everything to soak up the sauce.
Serve it with rice immediately.
