Ingredients
300g fish (Anabas testudineus)
15g fresh ginger
500g mustard greens
Seasoning

Preparation
Peel and wash ginger, then pound. Wash mustard greens, then finely chop.

Scale and clean fish; remove fin and gills; wash and sprinkle with some salt.

Bring 1500ml water to a boil in a pot; add fish and cook until done; remove fish from the pot, and bone; mix fish flesh with fish sauce and set aside to marinate; grind fish bone; put into fish stock and strain; bring the stock to the boil; season to taste before adding mustard greens; when the vegetables are nearly cooked, add fish flesh; when the vegetables are cooked, remove from heat, add ginger. Serve hot.