Tomato, Taro and Fish Fillet Pot
Tomato and taro, although rarely used together, make a perfect match. The weak acid in tomato makes taro less glutinous, while starch in taro enriches the texture of tomato. By adding fish fillet, we can prepare a fresh, delicious and appetizing dish.
Ingredients (Serve 4):
| Tomato | 2 pieces |
| Taro | 1 catty |
| Fish Filet | 6 pieces |
| Sliced Ginger | 2 pieces |
| Water | 1-2 cups |
| Chinese Coriander | some |
Seasonings:
| Salt | 1/2 teaspoon |
Marinate Fish:
| Light Soya Sauce | 1/2 teaspoon |
| Ginger Juice | 1/2 teaspoon |
| Ground White Pepper | for taste |
| Vegetable Oil (Suggest to use vegetable oil except coconut oil and palm oil, which are mainly made up of saturated fat) | 2/3 teaspoon |
Cooking Method:
| 1. | Wipe dry the fish filets and marinate with light soya sauce, ginger juice, ground white pepper and oil. |
| 2. | Peel and wash the taros and cut into wedges. Wash and cut the tomatoes into wedges. |
| 3. | Put taros into pot, add 1-2 cups of water to half-boil the taros. |
| 4. | Add tomatoes and gingers, simmer with taros for few more minutes. |
| 5. | Finally add fish filets and simmer till done. Add salt for seasoning. Sprinkle with Chinese coriander and serve. |
Tips:
You may prepare thick soup or vegetable-in-soup as you like by adding an appropriate amount of water.
This recipe is provided by Ms Doreen LEUNG, Columnist, Gourmet and Culinary Therapy Specialist.
