Fish Soup

The cantonese make mean soup. Period.

Although Mama is not a born cantonese, but being married to one and living in Hong Kong for several years helped to hone her skills. And she is one amazing cook, I tease her sometimes that she could open her own restaurant and be the chief chef.

Now back to the soup. I love her fish soup. Its the real deal, cooked milky with fish bones and sweeten with tomatoes, white radish, apples and pears. We need to try our hand at this one day so we can make this often on weekends when Mama is not in town. One bowl of this and I can float in the air!

Ingredients
Ang Ko Li / 红鲷 / Red Snapper Fish Bone
Fresh Tomatoes or White Radish
Red Dates
Apple or Pear
Parsley
Onion
Ginger

Preparation
Wash the Ang Ko Li in hot water
Wok Fry with ginger till it turns yellow and crisp
Turn on large fire and pour in hot water
Let it boil till water turns milky
Transfer to soup pot and continue to boil
Put tomato in hot water to remove skin
Throw in the tomato, red dates, apple or pear, parsley, onion radish etc
Boil to serve