—–YIELD: 5 SERVINGS—– 2 lb – 3 lbs halibut fish with
-bone — sliced 1 md Sized onion — sliced
1 md Sized tomato — diced
4 c – 5 cups rice water
2 ea Japanese eggplany — sliced
-thick – diagonally 2 c Oriental radish (diakon)
-sliced – diagonally 1 t Fish sauce (patis)
1 ea Hot chili pepper — optional
1 ea Lemon — juice of
Salt and pepper to taste 1 ea Bn fresh spinach — cut into
– 3-inch pieces Lemon slices
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add diakon, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another 10-15 minutes until cooked. Turn off heat. Correct sesonings to taste. Add spinach and cover for 1-2 minutes. Serve immediately. For extra tartness,
sprinkle a little lemon juice on individual bowl servings. Serves 4-5.