Pickled green and tofu bass soup

Pan sear bass on both sides until golden brown. Set aside.

Saut onion, garlic, pickled Ginger, chilli and Kale in oil until aromatic for about 2 minutes.

Add 2 cups of homemade fish broth or children broth. Place fish back in. Add water until the liquid covers the fish and all veggies.

Bring it to a boil then simmer for about 10 minutes.

Add more water if the liquid evaporate too much. Add steamed pennies before adjust the final seasoning. Decorate with green onions before serving.