Fish Soup with Coriander and Tea Melon

Ingredient

    3 taels coriander (120g)

    1 piece Grass Carp fish fillet (about 12 taels)

    2 packs Cha Gua

    2 century eggs

    5 bowls water

    
Seasoning

    1 tsp sesame oil

    1 tsp salt

    Pinch of pepper

    2 slices ginger (cut into shreds)

Method

    Remove fish skin with knife. Slice fish thinly. Marinade with seasoning for 5 minutes.

    Remove century egg shell. Cut egg into 6 wedges. Remove root of coriander. Wash and set aside.

    Boil water. Add fish slices and coriander. Bring it to boil over high heat. Reduce to low heat. Add century egg and Cha Gua. Boil for 10 more minutes. Add salt. Serve.