Ginger & Spring Onion Fish Soup with Sourdough Scallion Pancakes

**Prepare the Sourdough Scallion Pancake Dough:** In a large bowl, combine the sourdough starter, flour, warm water, and salt. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest in a warm place for 1-2 hours, or until doubled in size.

**Make the Fish Soup Base:** Heat vegetable oil in a large pot over medium heat. Add the sliced ginger, garlic, and white parts of the spring onions. Sauté until fragrant, about 2-3 minutes, careful not to burn the garlic. The aroma will be sharp and slightly sweet.

Pour in the chicken stock. Bring to a simmer, then reduce heat to low. Cover and let simmer for at least 15 minutes to allow the flavors to meld. This infusion creates the foundation for the soup's delicate taste.

**Cook the Fish:** Gently add the fish pieces to the simmering broth. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it will become tough.

Stir in the Shaoxing wine and sesame oil. Season with salt and white pepper to taste. The soup should have a clean, slightly sweet flavor with a gentle warmth from the ginger.

**Prepare the Scallion Pancakes:** Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 8 inches in diameter.

Brush each circle lightly with vegetable oil and sprinkle generously with the chopped green parts of the spring onions. Roll the dough up tightly like a jelly roll, then coil it into a spiral. Flatten the spiral slightly with your hand, then roll it out again into a 6-inch circle.

Heat a skillet over medium heat. Add a tablespoon of vegetable oil. Cook each pancake for 2-3 minutes per side, or until golden brown and crispy. You'll see the layers puff up slightly.

**Assemble and Serve:** Ladle the hot fish soup into bowls. Garnish with the remaining chopped green spring onions. Serve immediately with the sourdough scallion pancakes, either whole for dipping or shredded into the soup for added texture and flavour.

If you make the pancakes ahead of time, you can warm them up in the oven before serving to keep them crispy.