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Sliced Snakehead Fish and Watercress Soup


1 pound watercress
1 pound sliced snakehead fish
1 small piece dried tangerine peel, rinsed
1 slice old ginger
3 cups water

Marinade for fish:
1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce
dash of pepper
1/2 teaspoon oil

1 teaspoon salt
1 teaspoon light soy sauce


1. Trim off the roots of the watercress. Pluck the leaves
from the stems. Use only the leafy parts.

2. Rinse the slices of fish very quickly in cold water, drain thoroughly and marinate for 5 minutes.

3. Bring 3 cups of water to a boil. Put in the ginger, tangerine peel and watercress leaves.

4. Cover the pot and boil for 15 minutes over medim heat.
Bring the heat to low, add seasoning, and simmer for 10 minutes. Bring the heat to high.

5. Include the marinated fish and stir briskly. Check seasoning and serve immediately.


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