Slice the tomatoes, thinly slice the mushrooms, and cut the wild betel leaves into thin strips. Marinate the fish with 2 tablespoons fish sauce, 1 tablespoon sugar, 1 teaspoon seasoning powder, chili, black pepper, and chopped green onions. Mix well so the fish absorbs the flavors. Bring water to a boil, then add the fish.

Once the fish has boiled for a few minutes, add the tomatoes and mushrooms. Adjust the seasoning to taste. Finally, add the shredded wild betel leaves and turn off the heat.

Your fish soup is ready. Serve hot with other dishes.