Hot And Sour Tomato Soup With Fish Recipe

Recipe By Slurrp

A spicy tangy well seasoned tomato soup with succulent pieces of poached fish.This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

4.7
14 Rating -
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45minstotal
35minsPrep
10minsCook
45m.total
35m.Prep
10m.Cook
Hot And Sour Tomato Soup With Fish
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ingredients serve

Ingredients for Hot And Sour Tomato Soup With Fish Recipe

  • 56.25 gram Fish meat
  • 0.13 tablespoon Cornstarch
  • 1/4 teaspoon Grated ginger
  • 1/2 tablespoon Chinese cooking wine
  • 0.13 teaspoon White pepper powder
  • 0.06 As required Salt tsp
  • As required Fish bones from filleted fish
  • 1/4 No.s Scallion
  • 3/4 Ginger slices
  • 3/4 cup Water
  • 1 No.s Tomatoes
  • 1/4 tablespoon Oil
  • 1/2-3/4 Hot chillies diced fine
  • 0.13 Red Onion Diced
  • 1 Garlic grated cloves
  • 3/4-1 Ginger slice
  • 1 piece White part of scallion
  • 0.38 tablespoon Tomato paste
  • 0.31 teaspoon Salt
  • 1/2-3/4 tablespoon Sugar
  • 3/4-1 tablespoon Lime juice

Directions: 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.
Nutrition
value
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0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp