Ingredients

• 7 ounces sole fillets, skinned
• 5 cups fish stock or 5 cups chicken stock
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 5 slices fresh ginger (thin slices)
• 1 1/2 cups small watercress leaves
• 2 tomatoes, peeled seeded and diced
• salt, to taste
• white pepper, to taste
• 2 teaspoons soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 scallions (green onion) or 1 welsh onion, very finely sliced (green onion)

Instructions

1. Cut the fish into thin strips across the grain.

2. Bring the stock slowly to a boil.

3. Add the rice wine or sherry and the ginger, and simmer for 5 minutes.

4. Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.

5. Add the pieces of fish to the soup.

6. Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.

7. Season with the soy sauce and sesame oil, stir in the onion and serve.