Seafood Mushroom Tomato Fish Fillet

Name: Seafood Mushroom Tomato Fish Fillet
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Egg-white and starch-coated fish slices poach in a vivid tomato broth crowded with seafood mushrooms. The natural acidity brightens the milky soup while the fish stays satin-soft, making a light soup with restaurant polish.

10 minNewMedium Hot Dishes Braise Savory

Instructions

1
Side dish preparation: tomatoes, seafood mushrooms, green onions, ginger, and garlic.
2
Mix the sliced silver carp with shredded ginger, salt, cooking wine, pepper, egg white, and water-starch solution until well combined.
3
Chop the white part of the green onion and the garlic, and cut the seafood mushrooms into sections.
4
Blanch the tomato in boiling water for one minute to remove the skin, then cut it into small cubes.
5
Heat the pan without oil, add oil, then stir-fry the minced green onions and garlic until fragrant.
6
Add the tomatoes and stir-fry.
7
Add the seafood mushrooms and stir-fry for a while.
8
Add water and bring to a boil.
9
Add the fish slices and cook for 2 minutes.
10
Sprinkle in the chopped green onions and season with salt and light soy sauce.
11
The soup is fresh and delicious, and rich in nutrients.