Teochew fish soup

Step 1: Pat 12 ½ oz Spanish mackerel (batang) fillet dry, toss the slices with ½ tsp salt and 1 tsp tapioca starch and leave in the fridge while you start the broth.

Step 2: Heat 1 tbsp neutral oil in a medium pot over a medium heat and fry 1 oz fresh ginger and 3 garlic cloves for 1–2 minutes, until the garlic is pale gold.

Step 3: Pour in 4 ¼ cups fish or chicken stock, add 1 ⅜ oz salted mustard greens (kiam chye) and bring to the boil, then simmer for 5 minutes so the salted vegetable seasons the broth.

Step 4: Add 2 tomatoes and simmer for 3 minutes, until their skins just begin to curl.

Step 5: Season with 1 tbsp fish sauce and ¼ tsp ground white pepper, then taste and add salt if needed. Lower the heat until the broth just bubbles at the edges.

Step 6: Slip in the fish slices one at a time and add 7 oz silken tofu. Poach without stirring for 3–4 minutes, until the fish is opaque all the way through and flakes when pressed.

Step 7: Drop 3 ½ oz romaine or iceberg lettuce into the bowls, ladle the soup, fish and tofu over and scatter with 1 spring onion and 1 tbsp fried shallots. Serve with 2 bowls cooked rice and 2 bird's eye chillies on the side.