Chinese Lettuce soup with Fish and Bean Curd

Ingredient

1 catty Chinese lettuce
8 taels dace fillet (320g)
2 pieces bean curd
2 slices ginger
5 bowls water

Seasoning

1/2 tsp salt
1 tsp light soy sauce
Pinch of pepper
A few drops sesame oil
Method
Wash lettuce and cut into thin slices.
Marinade dace fillet with seasoning. Keep in fridge for 30 minutes.
Wash bean curd and cut into pieces.
Heat up water. Add bean curd and ginger. Take out fish fillet from fridge. Lay it on plate. Use small knife to slice it into strips and put into soup. When fish strips floats to the surface, add oil and lettuce. Boil for 15 minutes. Add salt. Serve.