1 liter Water or stock
500 g Fresh water fish fillets, cleaned and cut into large chunks
2 Tomatoes, cut into wedges
1 Red chili, sliced
1 teaspoon Lime juice
1 tablespoon Fish sauce
1 teaspoon Sugar
1 teaspoon Chicken seasoning powder
For garnishing
3-Feb Spring onions (scallions), cut into 3 cm lengths
2 sprigs Chinese celery, cut into 3 cm lengths

Bring water or stock to the boil and add fish. Bring to the boil again and add tomatoes, chili, lime juice, fish sauce, sugar and chicken seasoning powder. Garnish with spring onions and Chinese celery. Serve hot with steamed rice or rice vermicelli.