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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.


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