Fish Head and Beancurd Soup

Fish Head and Beancurd Soup (3-4 persons)

Ingredients:
1/2 garoupa fish head, cut into pieces
8 slices ginger
1500ml of water
3 pieces of chinese cabbage, cut into pieces
2 tomatoes, cut into wedges
80g salted mustard, washed, soaked for 1 hour and shredded
2 blocks white beancurd (silken kind), cut each into 4 cubes

Seasoning:
1/2 tsp salt
1 tbsp light soya sauce
2 tbsp rice wine
1/2 tsp pepper

Method:
1. Wok heat up hot, add oil, then heat up oil, put in fish head, ginger and pan-fry until golden brown and crispy.

2. Pour away excess oil, add in the remaining ingredients and bring to boil at high heat for 10 mins.

3. Add in seasoning and mix well.

4. Serve hot.