Prep time: 15 min
Cook time: 5 min
Difficult: easy
Yield: 4 servings

Ingredients

8 ounces fish fillets, such as halibut
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 teaspoon cornstarch
large bunch fresh watercress
piece fresh ginger
1 green onion (Spring Onion, scallion)
3 cups chicken broth
1 cup water
1 teaspoon granulated sugar
Salt and pepper, to taste

Directions

Cut the fish fillets into thin slices or 3/4-inch cubes. Combine the salt, pepper and cornstarch in a medium-sized bowl. Add the fish and let stand while preparing the other ingredients.

Wash the watercress and pat dry. Cut the roots off the watercress, leaving about 1 inch. Roughly chop the watercress into 1 inch pieces.

Finely chop the ginger to make 1 teaspoon. Finely chop the green onion, using both the white and green parts.

In a large saucepan or wok, bring the chicken broth and water to a boil. Stir in the sugar and ginger. Let simmer for a minute, then add the fish.

Bring back to a boil, then add the watercress and the green onion. Boil for 2 - 3 minutes, until the fish is cooked and the watercress leaves are bright green and wilted.

Taste and adjust seasoning, adding salt and/or pepper if desired. Serve hot.