Ingredients (serves 4):
300g fresh fish fillet (threadfin, cod, snapper)
200g shredded radish
2 cloves garlic, peel and crush
2 pcs x 4cm long leek, julienne
4-5 stalks chrysanthemum leaves (tang orr), optional
2 fresh green chillies
Flour - corn, potato or tapioca
Sesame oil
A:
1 tbsp cooking wine
1/2 tsp salt
1 tbsp chopped spring onion
3/4 tsp grated ginger
B:
1 tbsp cooking wine
1 tsp soya sauce
Salt to taste
Method:
1. Cut fish fillet into 1 cm thick slices. Season with ingredients (A) for at least 10 minutes.
2. Dust fish slices with your choice of flour. Drop in boiling water and cook for 1 minute. Remove and add to simmering soup.
3. Grease a soup pot with sesame oil and heat over moderate heat. Add crushed garlic and shredded radish. Stir fry for 2-3 minutes.
4. Add 5 cups of water and bring a a rolling boil. Continue to boil until radish is soft.
5. Add sliced green chillies and blanched fish fillets to radish soup.
6. Add seasoning (B) and sliced leek. Turn of heat.
7. Place some clean chrysanthemum leaves (if using) in each soup bowl. Pour piping hot soup over leaves in bowls. Serve immediately.
Recipe source: Lifestyle magazine
