Fish soup with milkfish and basil

Milkfish is a common freshwater fish in Taiwan. The meat texture is softer than saltwater fish. Basil is a great herb with a wonderful fragrance. It is a common ingredient in vietnamese pho noodle soup and also a key ingredient in this simple fish soup. If you don't like biting into ginger accidentally, remove from the soup before adding the fish and tofu. Ingredients 1 tub of silken tofu 3g julienned ginger Fillet from 1 milkfish 2 small sprigs of basil 600ml water or soup stock 1/2 tsp salt 1 tbsp cooking rice wine Dash of pepper Directions Wash and cut tofu into cubes Wash and cut the fish fillets into several pieces Bring the water or soup stock together with the ginger to a boil in a medium-sized saucepan Lower the heat to a gentle boil Add the milkfish pieces and tofu cubes into the soup Continue the gentle simmer for about 10 minutes Add the salt, cooking rice wine and pepper Wash the basil leaves and break into smaller sprigs Add the basil leaves to the hot soup just before serving