PREPARATION:
1. Dry the mackerel steak by wiping with absorbent paper, and then rub all
surfaces with lime juice.
2. Pound the coriander root and garlic until finely ground.
3. In a wok, stir fry the pounded coriander root and garlic until fragrant,
add the mackerel steak, fry until the flesh starts to shrink, and then add
the soy sauce, salt, and sugar.
4. Transfer the contents of the wok to a pot, add the water, and simmer over
low heat until the fish is tender and has absorbed the flavors of the soup.
5. Dip out onto a serving bowl, sprinkle with the coriander leaves.
