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Feb 09

FISH AN SPINACH SOUP
Contributed by Kat

Garlic, Ginger (A)
Carrots, Spinach (B)
Fish, thinly sliced

1. Saute (A), add water and simmer a while (makes a nice fragrant stock).
2. Add (B), cook until tender. Put in fish, bring to boil and remove from fire to avoid overcooking fish. 3. Serve with rice, noodles or meehoon.