Tomato and Yam Fish Soup

Name: Tomato and Yam Fish Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Fungus; 200g Yam; 133g Cherry tomatoes; 350g Pangasius; Some Canola oil; a little Linseed oil; 2 tablespoons Cooking Wine; 2 tsp salt; 3 tsp Corn flour; Some Green onion ginger; 32g Thick soup treasure

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Pangasius: It is an important freshwater aquaculture species in Southeast Asian countries. It belongs to Siluriformes and is a scaleless fish. It is a unique high-quality economic fish in the Mekong River Basin. It is transliterated as "CABaSa" (CABaSa) in Vietnam, which means three pieces of fatty fish, because during the growth of the fish, there are three large pieces of fat accumulated in the abdominal cavity. It accounts for 58% of body weight.
This is my first time eating pangasius. When I bought it in the supermarket, I heard the salesperson say: it can be fried or fried, it can also peel off fish fillets, make pickled fish, boneless and thornless old people and children can rest assured to eat, her son especially likes to eat; listen up I also bought 2 of her introduction curiously.
My mother loves to eat fish but not meat since she was young. Now because her teeth are almost lost in her 8080s, she doesn't dare to eat it anymore. Thinking that this fish has no bones at all, Mom can eat it now. I also specially put some yam and cherry tomatoes to make a sour and salty taste, which is very good for my mother's taste; the old man did not forget to tell me after eating: this fish fillet has no thorns at all, and it is easy to eat. Remember to do this for him when I come back, he must like it; hey: this old man can’t forget his grandson~~~

Tomato and Yam Fish Soup

1. Prepare all the ingredients, soak the fungus in advance and wash

2. Wash the frozen pansa fish fillet and cut into thin slices

3. Add cooking wine, salt and cornstarch and mix evenly

4. Drop in linseed oil and marinate for more than 30 minutes to taste

5. Peel and slice yam, soak in salt for 10 minutes

6. Scallion, ginger and cherry tomatoes, etc., cut clean and set aside

7. Pour the yam into clean water, boil over high heat, blanch the excess mucus, and wash it for later use

8. After the oil is hot, stir the chives and ginger into the cherry tomatoes

9. Stir until it is soft and juicy, put it in the thick soup treasure

10. Then add yam, fungus and appropriate amount of water to cover the fire

11. Get out of the way and turn to a small fire

12. When simmered until the yam is cooked and rotten, the soup will thicken and slide into the fish fillets on medium-low heat

13. Put all in and use the back of the spatula to gently push a few times to cover the fire

14. After boiling, sprinkle salt and a little chopped green onion and turn off the heat.

Tips:
1. Zongtangbao is a compound seasoning with a bottom taste, no need to put MSG, etc., the salt is increased or decreased according to your own taste
2. Pangasius is a frozen fish, marinated with salt and cooking wine after melting the ice to remove the fishy taste
3. Pangasius has no phosphorus and thorns, so it is suitable for the elderly and children to eat with confidence