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.