Fish Soup with Pickled Mustard Greens

Method

1. 1 Toss the fish with salt and ginger, then rinse and pan-fry for 2 minutes on each side to prevent the fish from falling apart in the soup.
2. 2 Squeeze out the excess liquid from the pickled mustard greens, then stir-fry them with shallots for 5 minutes to remove the strong flavor.
3. 3 Add tomatoes and 700 ml of water, simmer for 10 minutes until the broth is sweet and sour.
4. 4 Place the fish in the pot and do not stir, just gently shake the pot for 8 minutes of cooking.
5. 5 Season with fish sauce, then sprinkle with dill and green onions; dill is the staple ingredient of fish and pickled cucumber soup.

With an appliance

• Oven 40 min

  Replace step 4: place the fish in a heat-resistant pot, cover, and simmer on the middle rack of the oven at 170 degrees for 8 minutes; the even heat helps keep the fish intact without shaking or turning. Step 5 still includes sprinkling dill after removing from the oven.