Rinse Japanese sillagos under running water; Insert the knife into the anus near the tail of each, and draw the knife toward the head, splitting each to the base of the gills; Spread the abdominal cavity of each with fingers; Reach in and pull out the entrails; Rinse the cavity of each under running water; Cut off the head of each with the knife; Rinse each under running water again; Pat-dry each with kitchen paper; Marinate them with seasoning (1) for 30 minutes.
Fill a wok with water; Bring to the boil over a high heat; Turn off heat; Place bean vermicelli in a large bowl; Pour the boiling water into the bowl to submerge the bean vermicelli; Cover the bowl with a plate; Leave it for at least 20 minutes; Place a colander in a sink; Pour it into the colander to drain the water out of the bean vermicelli.
Rinse fuzzy melons; Slice off the stems; Peel them with a Y-shaped peeler; Cut the melons in halves with a cook’s knife; Cut them into sticks (recommend to handle fuzzy melons with gloves)
Rinse, drain, peel and slice ginger.
Rinse salted turnip under running water; Drain it; Julienne it.
Rinse and drain coriander; Discard any roots and stems.
Fill a saucepan with 2.5 cups of water; Bring to the boil over a high heat; Turn off the heat.
Add 1 tbsp oil into a nonstick casserole; Add the ginger; Stir-fry it over a high heat till fragrant; Turn to a medium heat; Add the salted turnip and the fuzzy melon; Toss them over a medium briefly; Pour the hot water from the step 7 into the casserole; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 5 minutes; Add the sillagos and the bean vermicelli; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat for 6 minutes; Stir seasoning (2) into the sauce; Turn off the heat; Arrange it in a deep serving plate; Garnish with the coriander; Ready to serve.