This soup draws on fish stock for its base – even better if you’ve made it yourself from fish bones – and makes great use of the crispy belly for the garnish. It’s cheap yet delicious, a colourful dish made from potential waste.

Prep time: 10 minutes, plus overnight soaking


Cook time: 15 minutes

4-6 as a starter

1. Bring the fish stock to the boil with the black fungus or porcini and simmer for about  5 minutes. Add the ginger, chilli, lime leaves and lemongrass, and continue simmering for 3-4 minutes, then remove from the heat.
2. Meanwhile, preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or deep-fat fryer. 
3. Whisk enough cold water into the flour in a bowl to make a light batter and season.
4. Drop the pieces of cod first into the batter and then carefully into the hot oil. Cook them for about 2-3 minutes until they are really crisp. Move them around as they are cooking, then remove from the oil with a slotted spoon and drain on some kitchen paper.
5. Reheat the broth if necessary, add the spring onions and coriander and season. To serve, put the crispy cod into your bowls and pour the broth over.