Rinse raw pearl barley; Soak in water for 1 hour; Remove and drain.
Rinse dried upright ladybell roots and drain them.
Rinse dried scented solomon's seals and drain them.
Rinse fresh fish; Descale the fish with a fish scaler; Gut the fish; Marinate the fish with seasoning (1) for 10 minutes.
Rinse and slice ginger.
Rinse papaya and pat-dry; Trim a bit off each base; Cut the papaya into halves; Scoop out the seeds; Peel; Slice the remaining.
Add ½ tbsp oil to a non-stick wok and heat over a high heat; Add the ginger and stir-fry over a high heat; Turn to a medium heat; Add the fish; Pour seasoning (2) over the fish; Pan-fry the fish over a medium heat till both sides are golden brown; Turn off the heat.
Pour 2.5L into a pot; Bring to the boil over a high heat; Add the fish and the ginger from the step 7; Cook over a high heat for 8 minutes; Scoop off scum with a skimmer; Turn to a low heat; Add the lady bell root, the dried druce and the raw pearl barley; Cover the pot with its cover; Cook over a low heat for 60 minutes; Add the papaya; Cook over a low heat for 20 minutes; Stir in the seasoning (3) till mixed; Turn off the heat; Arrange in serving bowls; Ready to serve.