Poached White Fish with Ginger and Tomato*

I was given this recipe by the nicest lady in the world who works at the Chinese herb shop I was going to in Vancouver, Yvonne. I think I went there with you the first time when you bought that pearl cream. Anyway, this is probably one of the healthiest dishes you could have for dinner. Just have it with some rice and a plate of boiled green Chinese veggies like bak choy cooked with garlic and ginger.

Ingredients:
Use any kind of white fish
1 tomato - chopped
Ginger – sliced or minced depending on if you just want the flavour, or if you eat ginger.

Cooking instructions:
In a large frying pan (skillet) cook the tomato and ginger over medium heat, with a bit of oil, salt, and water until it's like a sauce at a boil.
Reduce heat to low and add the fish and cook for about 15 minutes covered. Fish cooks really fast and you know it's done when it's flaky.

*This recipe also works with carrots instead of tomato.