Wineshark Cooking Class - Tomato and Bean Curd Fish Soup 番茄豆腐魚湯

Ingredients (for 4):

• Small golden threadfin bream - 5
• Tomato - 2
• Bean curd - 1 brick
• Ginger - 4 slices
• Salt - 1 tsp
• White pepper finely - 1/4 tsp

Procedures:

1. Clean the fish, and then wipe dry. 

2. Marinate the fish with salt and a bit of white pepper powder. Then coat with some corn starch.

3. Cut the ginger into slices.

4. Cut the tomato into wedges.

5. Cut the bean curd into thick slices.

6. Heat the wok with oil, then add the ginger to stir-fry until fragrant.

7. Add the fish in, do not flip it until the side is golden.

8. Flip the fish over and continue to cook the other side until golden.

9. Add boiling water to wok. Turn up the heat to high level.

10. Cook for 10 minutes and the soup will turn white. Add tomato and bean curd. 

11. When the soup boils again, season with salt and white pepper powder.