#Chinese parsley is just another name for cilantro, which is available in most good supermarkets.#
Wash fish in cold water and gently simmer in chicken stock for 2-3 minutes. Remove the fish pieces carefully.
Add ginger, salt, pepper, monosodium glutamate and green onion, and simmer the stock for 2-3 minutes. Strain.
Dissolve arrowroot in 1 tbsp water or cold stock and add to the soup. Simmer for 2 minutes until the soup thickens.
Add fish pieces and bring back to the boil. Serve in soup bowls, sprinkled with chopped parsley and cucumber slices.
Use your favorite white fish for this recipe.