CookSmart (4th Issue) Page29

EatSmart Kitchen

Tomato, Taro and Fish Fillet Pot

"3 Less" and "More Fruit and Vegetables" Dish

Feature

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.

*Suggest to use vegetable oil except coconut oil and palm oil, which are mainly made up of saturated fat.

Cooking Method

1. Wipe dry the fish fillets and marinate with light soy 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 fillets 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.