Chinese Fish Soup

Serves 4

• 450 g haddock fillets, in 4 pieces

• 1½ teaspoons sea salt

• 1½ teaspoons ground ginger

• 2 tablespoons vinegar

• Vegetable oil for deep frying

• 900 ml light chicken stock

• ½ teaspoon black pepper

• 1½ tablespoons soy sauce

• 2 tablespoons rice wine or dry sherry

• 5 tablespoons watercress leaves

Method

Rub the fish with salt, ginger and half the vinegar and leave to marinate for at least 1 hour. Dry the fish and deep fry for 5 or 6 minutes, until the outsides are crisp but not burnt.

Bring the chicken stock to the boil and add the fish. Turn down the heat and add the pepper, soy sauce, the remaining vinegar, rice wine and the watercress leaves, and simmer for another 6 minutes or so.