Salted fish and vegetable soup

Ingredients

• 50g threadfin/kurau salted fish - soaked and rinsed before cutting into small pieces
• 1 small bunch bok choy/Chinese cabbage - sliced into big pieces (or any other green veggies)
• 3 tofu pok or white tofu - sliced into 2 or 3 pieces
• 2 potatoes - cut into medium size pieces
• 4 shallots - sliced thinly
• 5 garlic - crushed
• 1 tsp anchovy’s granules (optional)
• Spring onions for garnishing
• Pepper for taste
• 4 tbsp oil

You may like

Easter vegetable garden (hummus and littles vegetables)

Preparation

• In the heated oil, fry shallots till crispy. Remove and keep aside.
  
  Fry salted fish in the same oil. Remove and keep aside.
  
  Add garlic and potatoes.
  
  Stir and fry for a few minutes until both are lightly browned.
  
  Pour 1/2 liter of water and add granules.
  
  Stir and continue to simmer till potatoes are cooked.
  
  Put in bok choy and tofu.
  
  Simmer for another 1-2 mins.
  
  Stir and remove from heat.
  
  To serve, pour soup in a bowl.
  
  Top with fried salted fish and garnish with fried shallots and spring onions.