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):
|Fish Filet||6 pieces|
|Sliced Ginger||2 pieces|
|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|
|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.|
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.