Ingredients for Basa Fish and Tomato Soup: 1 Basa fish fillet, 1 large tomato, a little oil, a pinch of salt, a pinch of starch, a little chopped spring onions, 1 bowl of water.
Method: Step 1: Prepare the ingredients; clean the tomatoes thoroughly, choosing ripe ones with thick flesh and a sweet and sour taste; Basa fish fillets are usually frozen and need to be taken out in advance to thaw at room temperature. Step 2: Cut the tomatoes into chunks, and whether to peel the skin is optional. Step 3: Cut the Basa fish into thick strips, coat with a little starch, and mix evenly.
Step 4: Pour a little oil into the frying pan, stir-fry the tomatoes until they soften and release their juices. Step 5: Add a bowl of water and bring to a boil; once the soup boils, the tomato skin will separate from the flesh and can be removed. Step 6: Place the coated Basa fish pieces into the soup one by one, and after they change color, season with salt and chopped spring onions to taste, then serve.
Step 7: Basa Fish and Tomato Soup, with tender meat and a fresh, light, and nutritious soup!
Cooking Tips: 1. Peeling tomatoes is simple; make a 2mm deep cross on the top of the tomato, blanch in boiling water, then peel off the skin easily; 2. Coating fish with starch helps the fish form and not fall apart, and it also makes the texture tender and increases the thickness of the soup; 3. To make the soup thicker and redder, you can also add an appropriate amount of tomato sauce.
There are tricks to making delicious dishes, and each of my dishes has its own little tips. You can search for ‘home-cooked dishes’ to directly view my recipes!
