3 cups water
1 fish (1 lb.)
1 large tomato, sliced
1/2 cup green onion, cut into 1/2" lengths
1 teaspoon grated ginger
1/2 teaspoon salt
1 small bunch ung choi or other green leaves
Clean the fish. Cut it into 4 pieces. Bring 3 cups of water to a boil in
a pot. Put in the fish, sliced tomatoes, green onion, ginger and salt. Cover
and cook for 15 minutes.
Cut the stems of the greens into 1" lengths. Put the leaves and stems
into the broth. Cover and cook for 3 minutes. Do not overcook.
Hints:
1. Simmering and steaming fish helps to retain the nutritional quality.
2. Fresh tomatoes and leafy greens add Vitamins A and C to a meal.
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