Tomato Fish Fillet Soup (Fan Qie Yu Pian Tang)

The story

Chinese home cooks love tomato-and-fish the way they love tomato-and-egg: the acid sweetens the broth, the fish stays silkier than in any pan. Fifteen minutes of simmering, a meal that feels like care.

Ingredients (6 + pantry staples)

• White fish fillets (cod, tilapia) — 1 lb / 450 g, sliced
• Ripe tomatoes — 3, diced
• Ginger — 3 slices
• Scallions — 1, sliced
• Soy sauce — 1 tsp
• Cornstarch — 1 tbsp

Pantry staples used (don't count toward the 6): salt, sugar (1 tsp), white pepper. Not stocked yet? See the pantry page.

Steps

1. Toss fish slices with cornstarch, salt and white pepper; rest 10 minutes.
2. Fry tomatoes with a pinch of sugar until saucy; add 4 cups / 1 L water and ginger; simmer 8 minutes.
3. Fish slices in one at a time; poach 3–4 minutes at a bare bubble. Soy sauce, scallions.

Swaps

Salmon works (richer). Add tofu cubes or glass noodles to make it a full meal soup.