Cut the yellowtail into bite-sized pieces, pat dry with paper towels, and season with salt and pepper.

Prepare the white leek by cutting into 4cm pieces, grate the daikon and lightly drain, julienne the ginger, and chop the green onion.

Heat half the salad oil in a frying pan over medium heat, add the white leek, and cook until browned on all sides. Remove and set aside. Add the remaining oil and sear the yellowtail until browned. Remove and set aside.

In a pot, combine the broth ingredients and bring to a boil. Add the ginger, yellowtail, and white leek. Cover and simmer over low heat for 6–7 minutes.