Health conscious folks will love this light and nourishing dish. But don’t be fooled by its seemingly plain appearance, the chicken soup base brewed with herbs such as wolfberries and angelica root yield a subtle sweetness to the dish. Serves 1 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. Willin Low is the chef/owner of Wild Rocket.