| 1. | Slice fillet into thick slices, add in marinade for 15 minutes. Put on some cornstarch and deep-fry until crispy |
2. | Boil the vermicelli until soft and put on bowl | | 3. | Sautee ginger in some oil, add in corn, fish fillet and seasonings until boil. Thicken sauce with cornstarch water. Turn off heat and put egg to mix. |
4. | Cook the soup base until boil, pour on vermicelli and add cooked ingredients. Serve |
