Rinse and drain a fish head; Cut it into halves; Trim off any gills with a boning knife; Rinse it under running water for 5 minutes; Pat-dry it with kitchen paper; Cut it into pieces.
Place the fish head in the mixing bowl from the step 1; Rub the mixture in the fish head; Leave it for 45 minutes.
Rinse and drain celery; Pull off leaves; Trim coarse stems off; Slice off the tough bask; Cut the remaining stems into sections.
Rinse, drain, peel and slice ginger.
Rinse taro under running water; Drain it; Peel it with a y-shaped peeler; Trim a bit off each base; Slice it (recommend to wear cloves while handing taro).
Add 4 tbsp cornstarch into a flat plate.
Add 6 tbsp oil to a nonstick pan; Heat over a high heat; Turn to a low heat; Arrange the taro into the pan; Pan-fry it over a low heat till golden brown; Set the taro aside; Drain it.
Evenly coat the fish head with the cornstarch; Arrange in the pan from the step 8; Turn to a medium heat; Pan-fry over a medium heat till both sides are golden brown; Turn off the heat; Set the fish head aside; Pat-dry it with the kitchen paper.
Add and seasoning (2) into a nonstick casserole; Mix; Add the taro and the ginger; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 40 minutes; Add the fish head and most of the celery; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 15 minutes; Turn off the heat; Arrange it in a serving plate; Garnish with the remaining celery; Ready to server.