Tomato Fish Soup
1.
Prepare the ingredients. The ingredients are simple. In addition to the fish, only green onion, ginger and tomatoes are needed. There is no need for too many seasonings and ingredients. Chop green onions and cut tomatoes into cubes.
2.
After thawing, the pangasius slices were cut into thick slices and bought for a pound. After thawing, only 7 taels were left. The difference was a bit much. The cut fish is sprinkled with pepper and salt and marinated for a while.
3.
Heat the wok, add a proper amount of oil, add the chopped green onions when the oil is hot, and fry the aroma.
4.
Then add the tomato cubes and continue to stir fry. Many people will remove the tomato skin in pursuit of taste, but I never peel it. The skin contains more nutrients. Fry for a while to fry the tomatoes.
5.
After the tomatoes are fried into a paste, add an appropriate amount of tomato sauce to continue to fry the aroma, add salt, sugar and pepper to taste.
6.
Add an appropriate amount of water to a boil, cook it slightly, and put the marinated fish fillets into the pot one by one. Continue to boil.
7.
After about 3 minutes, the fish will be cooked.
8.
The prepared tomato fish fillet soup is decorated with a little coriander. The soup is delicious and super delicious.
Tips:
1. The pangasius is marinated and then boiled, the taste will be more tender.
2. After the fish fillets are put into the soup, do not stir them at will to avoid the fish fillets from breaking into residues.
3. Don't put too much sugar, just to neutralize the sour taste of tomatoes.
