Ikan sop (fish and vegetable soup)

Instructions

1. Peel the carrots and potatoes and cut them into pieces; thinly slice the cabbage.
2. Fry the onion, garlic and grated ginger in the oil for 3 minutes.
3. Add the water, bay leaves, potatoes and carrots, then bring to a boil.
4. Simmer for 10 minutes over medium heat, until the vegetables start to soften.
5. Add the cabbage and tomatoes cut into wedges, then cook for 5 minutes.
6. Place the fish pieces in, season with salt and pepper, and simmer for 6 to 8 minutes.
7. Check the fish is cooked, then serve hot.