Fish Soup

Ingredients
200g sliced batang fish fillet
some fish bone
1 tomato cut into wedges
Tofu cut into cubes(optional)
Local lettuce (optional)
spring onion chopped(optional)
Parsley chopped (optional)

Seasoning
2 tsp onion oil
500ml water
2 tbsp fish sauce/1 1/2 tsp salt
1 tbsp chinese wine
pepper

Marinade
1 tsp salt
1 tsp corn flour
Sprinkle of pepper

Method
1. Marinade fish slices, leave aside.

2. When the water boil add in the fish bone. Turn to medium fire and boil the bone for 10min.

3. Remove the bone, add in onion oil.

4. Add tomato and when the water boils add in the fish slices.

5. Gently stir so that the slices do not stick together.

6. When the fish is 3/4 cooked, add in the fish sauce, chinese wine and sprinkle of pepper.

7. Let the water boil for 2 mins then switch off flame. Add in spring onion.

8.Serve hot with rice or pour on bowl of rice to make it into teochew type fish porridge.