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.

14 Rating -
Hot And Sour Tomato Soup With Fish

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.
calories per serving
6 g Fat2 g Protein15 g Carbs5 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
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