Tomato, Taro and Fish Fillet Pot

More Fruit and Vegetables3 Less
Tomato, Taro and Fish Filet 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):
Tomato2 pieces
Taro1 catty
Fish Filet6 pieces
Sliced Ginger2 pieces
Water1-2 cups
Chinese Coriandersome
Salt1/2 teaspoon
Marinate Fish:
Light Soya Sauce1/2 teaspoon
Ginger Juice1/2 teaspoon
Ground White Pepperfor 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.
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.