Cabbage and perch soup cooked with ginger

Ingredient:

Perch: 500g (or clean, non-fishy tilapia);

Mustard greens: 1 large bunch (best is Mo mustard greens or Lang mustard greens)

Ginger: 1 small branch

Spices: salt, fish sauce, ground pepper.

Prepare fish: Shake fish with coarse salt, leave for 10 minutes to release slime. Remove scales, gut, wash thoroughly.

Boil fish: Boil water, add a little salt and then put fish in. When fish is cooked, remove and drain.

Filter the fish meat: Remove the meat and fish eggs (if any), being careful not to crush them. Crush the fish bones, filter with the fish broth to get the broth.

Marinate fish meat: Mix fish meat with a little fish sauce and ground pepper.

Prepare vegetables: Pick young leaves from cabbage, wash, cut into bite-sized pieces. Crush ginger.

Cook soup: Boil the filtered broth, add the vegetables first. When the vegetables are just cooked, add the ginger. Finally, add the marinated fish meat into the pot. Season with a spoonful of good fish sauce. Remove the pot of soup from the heat and serve hot.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/am-thuc/202507/canh-cai-ca-ro-nau-gung-ba7208d/