Beat the egg white in a bowl and mix with cornstarch and white pepper.

Add the swai fish pieces to the mixture and coat well. Marinate for at least 15 minutes.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

Add Sichuan peppercorns and dried chile de arbol peppers to the hot oil.

Cook until the peppercorns and peppers turn dark red, being careful not to burn them.

Remove the chili peppers and peppercorns from the skillet.

Mince the chile peppers and finely mash the peppercorns. Set aside.

Return the skillet to medium heat and add 1 tablespoon of vegetable oil and Sichuan bean sauce.

Cook and stir the bean sauce with the oil until it turns red.

Stir in water and increase the heat to high.

Cook until the sauce simmers.

Remove the ginger slices from the marinating fish.

Add the ginger to the boiling sauce.

Cook the fish at a boil until the flesh turns white.

Divide the celery and napa cabbage between two soup bowls.

Pour the fish and sauce over the celery and cabbage.

Top with minced garlic, crushed peppercorns, and minced chile peppers.

Heat 1 tablespoon of olive oil in a separate skillet over high heat until it begins to smoke.

Carefully pour the hot oil over the garlic, peppercorns, and chile peppers in the bowls.

Garnish each portion with cilantro to serve.