-----YIELD: 5 SERVINGS----- 2 lb - 3 lbs halibut fish with

-bone -- sliced 1 md Sized onion -- sliced

1 md Sized tomato -- diced

4 c - 5 cups rice water

2 ea Japanese eggplany -- sliced

-thick - diagonally 2 c Oriental radish (diakon)

-sliced - diagonally 1 t Fish sauce (patis)

1 ea Hot chili pepper -- optional

1 ea Lemon -- juice of

Salt and pepper to taste 1 ea Bn fresh spinach -- cut into

- 3-inch pieces Lemon slices

In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add diakon, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another 10-15 minutes until cooked. Turn off heat. Correct sesonings to taste. Add spinach and cover for 1-2 minutes. Serve immediately. For extra tartness,

sprinkle a little lemon juice on individual bowl servings. Serves 4-5.