Fish Herb Soup on Rice 4 Easy 0m/15m/0m Spicy Health Fish is a common ingredient of many South East Asian people. Asian people prefer to cook their fish with bone. Bone will be removed only while eating. Here is a Burmese style cooking of fish herb soup. For ease in taking, I choose boneless filet. Cooking instruction Many herb needed to be cooked in boiling water, add in only when water is running boil. Soup and rice can be placed in different bowl and taken separately or together in one bowl. While eating, lemon grass, lemon leaves and lemon are to be discarded. All herb are meant to give flavour and to be discarded before eating or left in bowl after eating. For 2 Servings Ingredients 1 cup Steamed rice 3-4 strips fish filet 6 cups fresh water 1 root lemon grass, cut to about 1 inch pieces 1/4 cup chopped spring onion 1/4 cup chopped parsley 1/4 cup onion, cut to strips few heads mushroom, half cut 1 table spoon chopped garlic 1 lemon, sliced to half 4 table spoons fish sauce 4-5 leaves lemon leaf 4-5 tomato, small Cooking instruction by EasyChef.com Cooking with small pot   Boil water in a small pot till it running boil. Pour all herb and vegetable in the pot. Close cover and wait till water reboil again.   When water reboil again, lower heat to medium, Add fish sauce and lemon. Lemon should not be squeezed but to use whole lemon cut to half. Place fish filet in the pot, close cover and let fish cook for 1-2 minutes.   Top up with steamed rice and serve while hot.

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