Hot And Sour Tomato Soup With Fish Recipe

Cooking Directions

• STEP 1.Place ½ lb fish fillet cut into big pieces in a bowl. Add ½ tbsp cornstarch, 1 tsp grated ginger, 1 tbsp chinese cooking wine, ¼ tsp white pepper powder , ¼ tsp salt to taste. Mix well by hand to ensure that all the pieces of fish are coated. Cover and refrigerate
• STEP 2.To make the fish broth, place the fish bones in a pot, add 1 scallion, 2 to3 slices of ginger, 1 tbsp chinese cooking wine, ¼ tsp white pepper powder and 3 cups water. Cover the pot and bring it to a boil.
• STEP 3.When the stock is boiling, turn the heat to low and simmer for 30 minutes.
• STEP 4.Prepare tomatoes by cutting the skin in a cross on 4 tomatoes and place them in a saucepan of boiling water. Blanch for 20 to 30 seconds.
• STEP 5.Once the skin begins to crack and is loose, take them out of the hot water and hold them under cold running water to cool them.
• STEP 6.Peel off the skin and dice the tomatoes.
• STEP 7. In a wok, add 1 tbsp oil, ½ a red onion diced, 4 cloves of garlic grated, 3 to 4 slice of ginger, 4 pieces of the white part of scallion, 1 ½ tbsp tomato paste and stir until fragrant and the onion turns translucent.
• STEP 8. Then add the diced tomatoes and keep cooking on medium heat for 4 or 5 minutes. Cook till tomatoes are soft.
• STEP 9. When 30 minutes have passed strain the fish bones. It should yield 2 cups of broth.
• STEP 10. Add this fish stock to the wok with the tomatoes. Stir together. Cover and bring to a boil.
• STEP 11. At this stage add the marinated fish meat. Stir gently to prevent the fish sticking to each other. Continue to cook for 15 seconds.
• STEP 12. Add 1¼ tsp salt , 2 to 3 tbsp sugar adjust as per taste, 3 to 4 tbsp lime juice. Add the lime juice in batches, taste and adjust accordingly. Turn of the heat immediately.
• STEP 13. Serve hot with whiterice.

Special Comments

• STEP 1.Chicken stock can be used if fish bones are unavailable to make broth.