Plunge the sweet potato noodles in boiling water for 3 minutes, soak in boiling water for 10 to 15 minutes. Set aside after blanch with cold water.
Boil with the Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot and Chicken Bouillon Powder. Add the fish fillets and sweet potato noodles until al dente. Stir in the Lee Kum Kee Peppercorn Chilli Oil and coriander for serve.