One Fish Two Styles 一魚兩吃 – Spicy Sweet Tomato Fish & Tomato Fish Soup 茄汁香辣魚 蕃茄魚湯

Описание: This recipe makes 4-5 servings of the dish & soup.

Ingredients I: Fish Fillet – 2pc (cleaned – no visible blood vessels at all), Salt – 1-4 tsp, Cooking Oil – 2 TBsp, Cooking Spray – a little, Ginger – several slices cut into strips, Water – 3 cups.

Ingredients II: Cooking Oil – 1 TBsp, Onion (small) -1 (sliced), Tomato – 2 (chopped into bite sized chunks), Mirin – 1/5 cup, Chinese Cooking Wine – 3 TBsp, Almond Milk – ¼ cup, White Pepper – several shakes.

Seasoning III: White Pepper – several shakes, Onion Powder – 1-2 tsp, Garlic Powder – a few shakes, Pink Salt – a few shakes, Maggi Seasoning – a little (optional per taste test).

Ingredients IV: Almond Milk – ¼ cup, Dark Soy Sauce – 1 tsp, Chili Garlic Sauce 蒜蓉辣椒 醬 – 1 tsp, Chili Bean Sauce 豆瓣醬 – 1 tsp, Oyster Sauce – ½ tsp, Table Salt – ½ tsp.

Other Ingredients: Soy Milk – a little, Roasted Sesame Oil - a little, Chieves – a few leaves chopped into bite size.

1. Cut Fish Fillet – 2 thick pc into 4 thin slices. Rub generously to all sides with Salt – a little. Then rinse under tap. This help get rid of the fishy taste.

2. Wipe dry. Set aside.

3. Cooking Oil – 2 TBsp & Cooking Spray – a little into pot. In next, Ginger – several slices cut into strips. Pan fry until fragrant.

4. Simultaneously, boil Water (as an emulsifying agent for milky white soup) – 3 cups until reaching full boil.

5. Pan fry Fish Fillet in oil & ginger until golden – both sides. Flip only after the side down is evenly browned (takes a minimum of 3-4 min), otherwise the skin may break which may not be desirable for presentation.

6. Once both sides are golden, pour in boiling water. Keep boiling for 20 min to make the soup base.
Note: Had this been fish with lots of fish oil, soup will turn milky over these 20 min. For lean fish (as in the case for this demo), color of soup darkens but may not reach milky white).

7. Cooking Oil – 1 TBsp into a clean pan, follow by Onion (small) -1 (sliced). Stir fry until almost transparent.

8. Then, Mirin – 1/5 cup & Chinese Cooking Wine - – 3 TBsp in. Continue stir frying until fragrant.

9. Tomato – 2 (chopped into bite sized chunks) in next, follow by Almond Milk – ¼ cup. Stir fry & simmer a little.

10. Add in White Pepper generously – at least several shakes. Mix again until full boil and until Tomato turns a bit tender but not as soft as if tomato is about to fall apart. Heat off.

11. Returning to the soup base – the 20 min is up by now. Remove fish from the pot and strain the soup to separate the bones from the liquid. Set both aside. Dispose the bones.

12. Pour all pan fried Tomato and Onion (set aside earlier) into the pot to finalize the soup for serving. Seasoning III in – see list above. Mix and stir to combine.

13. Return 2-3 scopes to the pan to cook the sauce for the dish. Leave the rest in the pot to continue making the soup.

14. To finish cooking the soup: Fish soup set aside earlier
goes into the pot with Tomato & Onion. Stir to combine. Heat on to full boil, then taste test. In this demo, add in Maggi Seasoning – a little as the final enhancer to serve.

15. To finish cooking the sauce for the dish: Add Ingredients IV (see list above) into the pan with Tomato & Onion. Combine and stir fry to thicken and until fragrant. Taste test to achieve desirable personal taste.

16. Lastly, add in Soy Milk – a little as the final thickener, if desired, and Roasted Sesame Oil (a little) as the final enhancer. Mix to combine. Heat up and pour over the fish to serve. May sprinkle Chive bits on top for an appealing presentation.