How to make it

  • Cut the bottom of the chinese cabbage and discard
  • roughly chop the cabbage and rinse under clean running water and drain
  • heat the 3 tbs of oil in a large pan and stir fry the garlic, ginger and onions until fragrant.
  • add the chinese cabbage and stir fry for about a minute.
  • add the tomato
  • pour the stock over and simmer on medium heat
  • in the mean time flavour the raw fish with salt and pepper
  • heat some oil in a non stick pan and fry the fish pieces turning once until golden brown.
  • drop in the boiling broth as you remove from the frying pan.
  • once done allow the broth to boil on high heat for about 5 minutes.
  • the chinese cabbage should be cooked and the liquid reduced but not too much.
  • remove from heat. season with salt and pepper.
  • pour over cooked white rice and enjoy....
  • may also be enjoyed with a dash of crushed chilli

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  • huxter 9 years ago
    This sounds really good --and I grow Chinese cabbage ,the sort called wong nga bak or wombok ,the tall tightly bunched crispy type .And other types like pak choi and gai choi .All would be great in this soup so I can't wait for warmer weather and the garden to take off again
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