Watercress and Medlar Seed Soup
Ideal to serve during a hot, dry spell to alleviate body heat and quench the thirst. Good for those with poor appetite and a heaty body complex.
2 pound watercress
1 pound white fish fillet
1 ounce medlar seeds
2 slices old ginger. Shredded
4 cups water
Marinade for fish:
1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon oil
1. Clean and wash fish. Pat dry with kitchen towels.
2. Slice thickly and marinate for 5 minutes. Trim off the
roots and stems of the watercress, using the leafy section only. Soak the watercress in water for 15 minutes then wash and drain.
3. Bring 4 cups of water to a boil. Add the watercress, shredded old ginger and medlar seeds and cook for 10 minutes over medium-high heat.
4. Add the matinated fish and stir well. Check seasoning and serve hot.