For the anchovy stock:
Rinse the dried anchovies and add to a pot with the ginger, sour plum and garlic.
Cover with water and simmer very gently over medium heat for 25 minutes.
Strain stock and discard solids.
For the soup:
Brown the fish head and bones in a stock pot.
Add the vegetable and sesame oil.
Sauté the ginger until fragrant then add the spring onion
and about 1 tablespoon of mustard greens and sauté for 1 minute.
Add the anchovy stock and the Shaoxing wine.
Simmer for 20 minutes, then strain the soup, discarding the solids.
Return soup back to stove, add the fish balls, prawns and snapper
and cook for a further 5 minutes or until the seafood is cooked through
and the fish balls float to the surface.
Skim any impurities from the surface.
Add the fish sauce, evaporated milk and white pepper.
Remove from the heat and add the brandy.
Taste and adjust seasoning as necessary.
For the chilli padi sauce:
Simply combine chilli with soy sauce.
To serve, prepare rice vermicelli according to packet instructions,
drain well and portion into deep soup bowls.
Add a blanched bok choy quarter, a tomato wedge
and about 1 teaspoon of chopped mustard greens to each bowl.
Divide the seafood among bowls and add the soup over the top.
Sprinkle a pinch of deep-fried shallots, ginger and coriander leaves over the soup.
Serve with chilli padi on the side.