Soup - Fish Head and Chinese Marrow Soup

Ingredient 1 fish head (about 450g) 600g Chinese Marrow 2 slices ginger 1 tomato Salt a pinch

Seasoning

• Marinade:

• 1/2 tsp salt

• 1 tsp ginger juice

• 1 tsp wine

1. Halve fish heat. Remove gill. Wash and wipe dry. Marinate for 10 minutes. Drain marinade. Fry until both sides turn light brown.

2. Peel Chinese marrow and cut into large pieces. Remove seeds from tomato and cut into thick piece.

3. Bring suitable amount of water to the boil. Put in ginger slices, fish head and Chinese marrow. Cook under tender. Add tomato and boil for 5 minutes. Season with salt. Serve.