Wash the fish, pat dry and chop into bite size cube, drain and season. Do not remove the bones. They impart an extra layer of flavour to the dish.

In a deep pot, add and heat enough oil for deep frying

Deep-fry the fish until golden brown. Keep. The fish must be still moist on the inside and crispy on the outside.

Thoroughly wash the pumpkin greens under running water because they often carry soil and other little bits

Pick through and discard any tough, large stems and matured leaves from the vine shoots and using only young shoots and tender leaves.

Trim and peel the shoots. The very tip of the shoot, which is about the first 8 cm, the flesh is tender and requires no peeling, but the rest of the shoot requires some peeling.  

Cut the shots in 4cm lengths. Cut the tips off , do not remove any tendrils or the fuzz because they can be eaten, and place in a container. 

Keep the unopened flowers and baby pumpkin, they add extra texture and colour to the bouyon.

The peeling is to remove the fibrous outer layer of the shoots. This is done by holding the stem and breaking it into two. You will find that the fibrous outer layer will will not snap. You can then peel  off the outer fibrous layer by pulling it from the stems down to the back of the leaves. This process will remove all the fuzz as well as the fibrous outer layer leaving only the tender inner part of the shoots. Go all around until all the fuzz is gone.

Repeat the process until you reach the part when the shoot gets too fibrous and tough. Discard them.

Heat oil in a large pot and sweat onion and then add ginger, and garlic , stir for a minute,  

Add boiling water  and fried fish and let simmer for about 10 minutes.

Add the pumpkin shoots and cook for another 10 minutes. Season to taste.

Serve your bouyon hot with boiled rice , aubergine chutney and hot chilli sauce