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Ingredients
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Pickled white cucumber - 30 grams
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Chinese parsley - 75 grams
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Fish fillet - 150 grams
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Ginger (shredded) - 1 slice
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Cooking oil - few drops
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salt to taste
Method
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Wash and drain pickled white
cucumber. Wash and drain Chinese parsley.
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Remove skin from fish fillet, cut
into thin slices and season with shredded ginger, salt and oil.
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Bring 1200 ml of water to boil
then all all ingredients in and simmer for 2 minutes. Serve hot.
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