As usual, hubby and I are one of the lazy kind…decided up mix and match all leftover ingredients in our fridge in one stroke. Unexpectedly, this dish turned out to be nice and appetising. It does taste like your typical fish soup but with a healthy tinge of veggie-goodness.

a strip of white fish
some ginger slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon flour
1 tomato, cut into four cubes
1 carrot, chopped
a handful sio pak choy/nai-bai
3 teaspoons vegetarian season

1. Cut fish into pieces and marinate it with salt, pepper, and finally flour to seal the meat.
2. Heat pot with oil and add ginger. Stir fry until fragrant then add water.
3. Add tomato and carrot and boil until soft.
4. Add seasoning to taste.
5. Add fish pieces to cook.
6. Switch off the pot and add the vegetables in. Voila, it’s ready to serve.