Chinese Spinach Soup with Tofu & Fish

This dish is simple to cook, and my hubby likes to eat chinese spinach. The only thing I don't like is removing the fibre from the stalks of the chinese spinach. To counter this problem, the chinese spinach can sometimes be replaced with other green leafy vegetables that are not so fibrous.

Ingredients:

• one packet of chinese spinach or other green leafy vegetables, about 200gm
• fish fillet (I like to use red grouper or ikan kurau threadfin), about 180gm
• one box of tofu (beancurd), about 300gm
• about 500ml of water or soup stock
• a few thin slices of ginger
• one teaspoon salt
• one teaspoon sesame oil

Marinade sauce:

• one teaspoon salt
• one teaspoon sugar
• one teaspoon soya sauce
• one tablespoon sesame oil
• a dash of pepper

Method:

• clean, slice & marinate the fish
• wash & remove fibre from vegetables, pluck into about 6cm length
• cut beancurd into cubes
• boil water, add salt
• add beancurd, cook for about 10 minutes
• add ginger slices and sesame oil
• when water is boiling again, add fish, add vegetables, and cook for another 5 minutes

If you want the dish to look more appealing, consider adding carrot for colour. Cut into thin slices & cook with the tofu or cook a little while before adding the tofu. Continue with the other steps. Again, play around with your imagination or ingredients & seasoning. The recipe provided here is just a basic one which aims to save time & effort while serving something palatable.