Chinese Fish Soup with Tomato and Tung Choi (Tianjin Preserved Vegetables)
Chinese Fish Soup with Tomato and Tung Choi (Tianjin Preserved Vegetables)
Ingredients
- 500 g fish fillet, e.g., cod, snapper, or barramundi
- 5-6 slices ginger
- 1 tomato, sliced
- 1 tablespoon Tung Choi, (Tianjin preserved vegetables)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons cooking oil
- 1-2 stalks spring onion, chopped, for garnish
- 2-3 sprigs coriander, chopped, for garnish
- 800 ml water
Instructions
- 1
Pat the fish fillet dry thoroughly with paper towels.
⏱️ 1 min
- 2
Season both sides of the fish fillet with 1/2 teaspoon of salt and 1/2 teaspoon of white pepper. Gently rub the seasoning into the fish.
⏱️ 2 min
- 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the 5-6 slices of ginger and fry for 1 minute until fragrant.
⏱️ 2 min
- 4
Carefully place the seasoned fish fillet into the pan. Fry for 2-3 minutes on each side until it turns golden brown.
⏱️ 6 min
- 5
Add the 1 sliced tomato to the pan and stir-fry for 1 minute.
⏱️ 1 min
- 6
Add 1 tablespoon of Tung Choi (Tianjin preserved vegetables) and stir-fry for 1 minute.
⏱️ 1 min
- 7
Pour 800ml of water into the pan. Bring the soup to a boil.
⏱️ 3 min
- 8
Once boiling, cover the pan with a lid and let it simmer for 5 minutes.
⏱️ 5 min
- 9
Remove the lid. Garnish the soup with chopped spring onion (1-2 stalks) and chopped coriander (2-3 sprigs). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Fish Soup with Tomato and Tung Choi (Tianjin Preserved Vegetables)
- 500 g fish fillet, e.g., cod, snapper, or barramundi
- 5-6 slices ginger
- 1 tomato, sliced
- 1 tablespoon Tung Choi, (Tianjin preserved vegetables)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons cooking oil
- 1-2 stalks spring onion, chopped, for garnish
- 2-3 sprigs coriander, chopped, for garnish
- 800 ml water
Instructions
- 1
Pat the fish fillet dry thoroughly with paper towels.
⏱️ 1 min - 2
Season both sides of the fish fillet with 1/2 teaspoon of salt and 1/2 teaspoon of white pepper. Gently rub the seasoning into the fish.
⏱️ 2 min - 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the 5-6 slices of ginger and fry for 1 minute until fragrant.
⏱️ 2 min - 4
Carefully place the seasoned fish fillet into the pan. Fry for 2-3 minutes on each side until it turns golden brown.
⏱️ 6 min - 5
Add the 1 sliced tomato to the pan and stir-fry for 1 minute.
⏱️ 1 min - 6
Add 1 tablespoon of Tung Choi (Tianjin preserved vegetables) and stir-fry for 1 minute.
⏱️ 1 min - 7
Pour 800ml of water into the pan. Bring the soup to a boil.
⏱️ 3 min - 8
Once boiling, cover the pan with a lid and let it simmer for 5 minutes.
⏱️ 5 min - 9
Remove the lid. Garnish the soup with chopped spring onion (1-2 stalks) and chopped coriander (2-3 sprigs). Serve immediately.
⏱️ 2 min