Ingredients:180g soon hock fillet
2 whole chicken bones
5 wolfberries
1 piece tang gui (angelica root)
50g kale (kailan)
4 cups water
Salt & pepper to taste
Method:
1. Boil water with chicken bones, wolfberries and tang gui.
2. Skim off scum and simmer for one hour. Season with salt and pepper. Keep warm.
3. Pan fry fish fillet till cooked through. Boil kale and place in the centre of bowl. Place fillet on top and pour consomme over. Garnish with coriander.
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