Step 1

Prepare the fish by giving it a wash and using a knife to lightly scrape off any excess scales. If you ask your fish monger, they will happily do most of the scraping for you.

Step 2

Cut the fish into chunks and lightly coat them in potato starch.

Step 3

Fry the coated fish pieces in oil over a medium heat until they are golden.

Step 4

Cut the taro into chunks or thick slices and fry in oil over a medium heat until golden.

Step 5

Wash the pickled mustard greens then chop them into smaller pieces. If you’d prefer a crunch then keep the pieces larger.

Step 6

Lightly oil a wok and pan fry the pickled mustard greens for 3 minutes then put it in a pot.

Step 7

Heat up a pan with oil and add the ginger and spring onions until fragrant. Toss the fried fish in.

Step 8

Pour the the fish, ginger, spring onions into the pot with the pickled mustard greens. Add water and season with salt, sugar and chicken powder.

Step 9

Let the broth simmer for 30 minutes. You can add the taro and fried tofu in during this stage for a thicker broth as the taro melts into the soup or you can leave it until just before serving to add it in.

Step 10

To enjoy this dish, have it as is or with rice noodles!