Ushio (Fish Soup)

Mrs. Masao Yamashita

Servings 6

• 1 white meat fish (1 to 1½ lb.)
• 3 cups water
• ½ teaspoon gourmet powder
• Rind of lemon or lime for garnishing

Cut fish meat into small pieces 1″ x ½”, salt lightly, and let stand for an hour.

Boil water and add salted fish, piece by piece, keeping water at boiling point. Lower heat and cook 3 to 4 minutes. Add enough salt to taste and gourmet powder.

Garnish with a slice of lemon or lime rind and serve hot.