1 tbsp snipped fresh chives
1 tbsp finely sliced coriander stalks
1 tbsp chopped fresh coriander leaves
2cm/¾in piece fresh root ginger, peeled and chopped
1 tsp oyster sauce
200g/7oz cooked vermicelli rice noodles
1 tsp chilli oil, or to taste
1 tbsp cornflour
pinch sea salt flakes
1 tsp toasted sesame oil
1 tbsp tamari or low-sodium light soy sauce
1.5 litres/2½ pints fish stock
pinch ground white pepper
1 large free-range egg white
200g/7oz haddock fillets, skin removed and finely chopped
50–100²µ/1¾–3½´Ç³ú squid, cleaned and finely chopped
1 tsp Shaoxing rice wine or dry sherry