Wash the fish fillets and mix with marinade for later use.
Add the egg white to the spinach extract, then mix well with seasoning for egg white and pour in a plate. Wrap with plastic wrap, steam over low heat for 15 minutes after boiling water.
Heat the oil in a wok, fry the fish fillets over low heat until fully cooked, and place it on the steamed egg white.
Mix crispy beans with seasoning for crispy beans, stir fry in a wok until crispy. Then place on the fish fillets and sprinkle with chopped green onion.