Rinse fish steaks; Pat-dry them with kitchen paper; Remove any bones with a pair of tweezers, and discard any skin; Cut into pieces; Put them in a mixing bowl; Marinate with seasoning (1) for 30 minutes.
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)
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, drain, peel and slice ginger.
Fill a pot with 2.5L water; Bring to the boil over a high heat; Turn off the heat.
Add 2 tbsp oil to a anodized aluminum saucepan and swirl the pan; Add the ginger; Stir it over a high heat till fragrant; Turn to a low heat; Arrange the fish steaks into the pan; Turn to a high heat; Pan-fry the fish steaks over a high heat till both sides are lightly brown; Pour the boiling water from the step 5 into the pan; Turn to a low heat; Cook over a low heat for 20 minutes; Add the fuzzy melon; Cook over a low heat for 10 minutes; Stir seasoning (2) into the soup; Add the bean vermicelli; Bring to the boil over a high heat again; Turn off the heat; Arrange the soup into serving bowls.