Add in water to the pot, begin to boil.

Slice the ginger into thin strips and set aside.

Wash and clean the fish. Remove the bones and head. Trim the meat and set aside.

In a frying pan, add healthy oil and fry the fish bones and head with sliced ginger until lightly golden brown.

Add ikan bilis (optional: remove heads) and this mixture into a soup bag and place in the pot of boiling water.

Add in vinegar and boil for 1 hour.

Wash all the vegetables thoroughly.

Cut up the salted vegetables into bite-sized pieces and set aside.

Soak the bee hoon and set aside.

Chop the tomatoes into bite-sized pieces and set aside.

Chop the spring onions and set aside.

Once the fish broth is boiling, add in the salted vegetables, tomatoes and preserved plum. Let the soup boil for 20 minutes, then reduce to  a low heat and simmer for 2 hours.

Add in the bee hoon and continue to cook for 30 minutes until soft.

Add in the fish meat and tofu. Cook thoroughly for 15 minutes, then skim off the excess oil.

Season with salt and pepper. Garnish with spring onion, and serve with cut chilli and soya sauce.