Tofu Fish Soup | 豆腐魚湯

Healthy Chinese Tofu fish soup!

Tofu and Fish Chinese Soup DIY recipe 豆腐魚湯 自家食譜

  • yield: 4 servings | 4人份
1 fish or a tray of smaller fishes | 1尾大的魚或一份魚仔
1 big cube tofu | 1磚豆腐
2 tomatoes | 番茄
a few slices of ginger | 薑片數片
3 litres water, adjustable | 水 (因應材料的份量,可自行調整)

Steps | 做法 :

  1. 魚去鱗劏肚洗淨,用廚房紙擦乾。撒上白胡椒粉和薄薄的玉米粉(粟米粉),這步驟有助保持魚的整體。
  2. 豆腐番茄洗淨,番茄先去皮,切件備用。
  3. 燒紅鑊,下油爆香薑片(大概20秒),魚放鑊後,不要即時翻動,待魚煎了一邊金黃(約1~2分鐘),翻動再煎另一面至金黃。
  4. 加入3公升煲滾了的熱水,中火待滾起。加入番茄和豆腐,轉用大火,待滾起再轉中小火,續煲大概10~15分鐘至魚湯呈奶白,再轉大火煲5分鐘,加鹽調味。
  1. Wash the fish and ensure the dark membrane inside the fish is taken out and cleaned.  Dry it with kitchen towel. Sprinkle with white pepper and a very thin layer of corn starch. This step helps pan-frying fish and keep the fish in whole.
  2. Wash the tomato, cut 2 big crosses on top and bottom and put in hot boiling water for 1 minute. Take out and peel. Cut to big portions.
  3. Brush some oil on a pan and fry ginger slices for around 20 seconds. Carefully slide the fish in. Let it stay for around 1~2 minutes over medium heat until one side becomes slightly brown then turn to fry the other side.
  4. Pour in around 3 litres of hot water or enough water to almost cover the fish body and bring it to boil. Let it simmer in medium low heat for about 20 minutes. (If you are afraid of the fish bones, drain and keep the fish soup only at this stage and continue as follows). Change to high heat, add tofu and tomato cubes into the fish soup and bring it to boil. Turn to medium low heat and simmer for about 10~15 minutes, until milky. Change to high heat again and boil for 5 minutes. Add salt to taste.

*Note | 心得 :
  • 害怕魚骨的可以先隔去魚渣才加入番茄和豆腐;或可以將煎好的魚放入魚袋,簡單方便。但我煲魚不入魚袋,先煲成魚湯,再隔去魚渣,才放其它材料煲,這樣魚湯內的其他湯料更有魚味,味道更濃。
  • 魚湯可以用任何綠葉或蘑菇代替豆腐和番茄。
  • If you are afraid of the fish bones, drain and keep the fish soup only before adding tofu and tomato.
  • The recipe is flexible, you can use whatever green leafy or mushrooms instead of tofu and tomato.

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