Chinese Tomato Fish

This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.

Print Recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Course Main Dish

Cuisine Chinese

Servings servings

Ingredients

For the Fish & Marinade

750 grams whitefish fillets, slice at an angle, about 1/4 inch thick
2 tablespoons Chinese cooking wine
1 tablespoon fresh ginger, minced
2 spring onions, whites, sliced
pinch salt and pepper
1 egg white
2 tablespoons corn starch

For the Soup

2 large tomatoes, or go with 5 plum tomatoes
100 grams fresh Shiitake mushrooms, roughly chopped
4 cloves garlic, smashed and minced
1 cup celery, cut into 1 inch sections
1/4 red onion, cut into pieces
handful fresh coriander, chopped
2 spring onions, chopped
4 tablespoons cooking oil, divided
8 cups hot water
salt and pepper, to taste

Instructions

In large bowl, whisk together the corn starch, cooking wine, spring onion, ginger, salt and pepper, and egg white. Add the fish slices and marinate for 1 hour.
When the fish is ready, peel the tomatoes and dice. In a large pot on medium heat 2 tablespoons of oil and add the spring onion and garlic until aromatic, add the diced tomatoes and reduce the heat to low and cook for about 7 to 10 minutes until the tomatoes are soft and lots of juice is released. Add 8 cups of hot water and simmer for 20 minutes.
Add the celery, red onion, and mushrooms and cook for another 10 minutes, season with salt and pepper to taste.
Turn up the heat to medium and add the fish slices and marinade and stir, cook for about 30 seconds to 1 minute or until the fish slices turn white, remove from heat and carefully pour into a large serving bowl.
Optional, heat 2 tablespoons of oil in a small pan or wok until slightly smoking and pour into the soup.
Sprinkle coriander and and spring onion on the top and serve.

Notes

Low cost.

Variant: For a spicy version, add 2-4 chopped red Thai Bird's Eye Chilies, stems removed, to the oil in Step 5, then mix into the soup after pouring on top.

This recipe for Chinese Tomato Fish is from China Sichuan Food.