- 1/2lb lean pork, sliced
- 1 whole fish, 1.5lb
- 4 bricks tofu, left whole (or potato AND tomato chunks)
- 2-3 slices ginger
- 2 handfuls cilantro leaves (pinched off from stem)
- 2 stalks green onion, finely chopped
- Some iceberg lettuce or Chinese lettuce (optional)
- Boil 2L water in a large pot. Add in sliced pork. Boil.
- In a wok, fry the slices of ginger then leave on the side of the wok or add into the pot, then add in the fish and sear on both sides until moderately cooked, on medium-high heat.
- Boil a kettle of water and pour into wok. Let it keep boiling on medium-high heat for ~2min, thereby achieving the white milky colour of fish soup.
- Scoop up the fish and transfer to the pot. Then pour the remaining fish broth into the pot. Simmer for ~20min.
- Add the tofu and boil. Add lettuce (if using) then boil for 1min. Add the coriander and green onion then immediately turn off the fire. Add salt to taste.
- Fish used today was live white tilapia (bat lap), $3.99/lb.
- You can use live or frozen fish. Use any kind of fish that’s on sale/cheap. Other possible types of fish may include: smelt, whiting fish (juk chim yu).
- Do not cover the pot at the end as this will cause the coriander and green onion to become yellow.