Cherry & Dennis Helper Habitat
Cantonese Tomato Potato Fish Tail Soup
番茄薯仔魚尾湯
Recipe overview
The fish tail is browned before boiling water is added, then cooked with tomatoes and potatoes for a fresh, slightly rich Cantonese soup.
01
Ingredients
Main ingredients
- 600 g large fish tail
- 500 g tomatoes
- 500 g potatoes
- 20 g ginger
- 1.8 litres boiling water
Fish preparation
- 0.5 tsp salt
Cooking oil
- 1 tbsp cooking oil
Soup seasoning
- 1 tsp salt (add to taste at the end)
- 0.25 tsp ground white pepper
02
Tools
- deep soup pot
- frying pan
- kettle
- chef's knife
- cutting board
- spatula
03
Steps
Step 1
Cut the tomatoes
Wash and core the tomatoes, then cut them into large wedges.
Step 2
Cut the potatoes
Peel and cut potatoes into 3 cm chunks, rinse off surface starch and drain.
Step 3
Prepare the fish
Rinse the fish tail, scrape away blood inside, pat completely dry and rub with 0.5 tsp salt.
Step 4
Heat the oil
Heat the pan over medium heat; add oil and ginger until the ginger edges turn pale gold.
Step 5
Brown the fish
Add the fish tail and fry about 3 minutes per side until golden and opaque outside.
Step 6
Add boiling water
Transfer fish and ginger to the soup pot and carefully pour 1.8 litres boiling water down the side.
Step 7
Add vegetables
Add the tomato wedges and potato chunks, keeping the heat high.
Step 8
Return to a boil
Bring the entire surface to a rolling boil and skim off the small amount of foam.
Step 9
Cook the soup
Partly cover, reduce to medium and maintain a steady boil for 30 minutes.
Step 10
Check doneness
Ensure potatoes pierce easily and the fish centre is opaque and flakes readily.
Step 11
Finish seasoning
Add 1 tsp salt and white pepper, stir gently and taste.
Step 12
Serve
Turn off the heat and ladle soup and intact solids into bowls, taking care with fish bones.
Common mistakes
- Wet fish makes hot oil spit and prevents browning.
- Adding cold water to browned fish weakens the rich broth.
- Cutting potatoes too small makes them disintegrate.
- Vigorous stirring breaks the fish and scatters fine bones.
Tips
Ask the fishmonger to chop the tail into pot-sized pieces; after browning, move ingredients gently, and remind diners to watch for fish bones.
