Unbone Fish, Tomato Fish Soup

Name: Unbone Fish, Tomato Fish Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pangasius; Some tomato; Some pepper; Some Cooking Wine; Some garlic; Some oil; Some Chicken Bouillon Powder; Some salt; Some ginger; Some chopped green onion; Some green pepper

by Xiaomei's Food Spectrum

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pangasius is an important freshwater aquaculture species in Southeast Asian countries. It is a unique high-quality economic fish in the Mekong River Basin. It is transliterated as "CABaSa" (CABaSa) in Vietnam, meaning "three pieces of fatty fish", because during the growth of the fish, there are three large pieces of fat accumulated in the abdominal cavity , The meat is delicate and delicious.
Pangasius is the cheapest fish sold in western supermarkets. Because Westerners rarely eat freshwater fish, especially farmed fish, Asian recipes are the main ones. The main consumer groups are new immigrants from Asian countries. Pangasius is mostly frozen. It comes in the form of fish fillets, without scales and thorns, and the whole piece of fish meat can be used for braising, shabu-shabu, or boiled fish.
Many places confuse Longli fish with pangasius. Longli fish is a sea fish, while pangasius is a freshwater fish~"

Unbone Fish, Tomato Fish Soup

1. Cut the pangasius into small pieces, use pepper, salt, cooking wine, and ginger. Make sure to add enough salt when the fish is marinated.

2. Marinate evenly and let stand for more than 30 minutes.

3. Dice the tomato, finely chop the garlic, divide the green onion into white and green onion, and cut the green pepper into small pieces (the green pepper is optional).