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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 500g washed sea fish on a clean towel and pat thoroughly dry on the surface, inside the belly, and around the head. Check and remove any remaining gills or scales.
Watch out
The fish skin must be completely dried, otherwise it will stick to the pan and splatter hot oil during searing.
Score a cross on the bottom of 2 tomatoes with a paring knife. Blanch in boiling water for about 60 seconds until the skin splits, then transfer to cold water to cool before peeling off the skin.
local_fire_departmentMedium-high boilWatch out
Do not blanch tomatoes for too long
remove as soon as the skin splits, otherwise the flesh will become overly soft and lose juice
Cut the peeled tomatoes into wedges. Slice 100g onion into thick strips, and dice 1 peeled potato into small cubes. Plate together for later use.
Watch out
Be sure to dice the potato into small pieces
smaller dice melt faster during simmering to naturally thicken the soup
Hot oil may splatter when frying fish; place the fish into the pan gently to avoid oil burns.
Add 15ml cooking oil to a wok and heat over medium heat, swirling the pan for even heat. Place the fish in the pan and sear until the bottom turns golden brown and fragrant. Add 15g sliced ginger, flip the fish, and sear the other side until golden brown.
local_fire_departmentMedium heatWatch out
Ensure the wok is sufficiently hot and evenly heated before adding the fish. Do not rush to move the fish, or the skin will tear and stick.
Pouring boiling water into a hot pan creates hot steam; stand back to avoid steam burns.
Pour 1200ml boiling water into the wok. Boil on high heat for 15 minutes (900 seconds) until the fish oil and protein emulsify into a milky white stock.
local_fire_departmentHigh heatWatch out
Boiling water and continuous high heat are essential
vigorous rolling boils are required to emulsify fish fat into a milky broth
Hold the strainer and container steadily when filtering hot soup to prevent accidental spills and burns.
Strain the boiled fish stock through a fine mesh strainer into a large bowl, removing all fish meat and bones to leave a clear milky fish stock.
Watch out
Press fish meat gently with a spatula to extract juices, but do not crush fish bones into the strained soup.
Clean the wok and heat 15ml cooking oil over medium heat. Stir-fry the sliced onions until fragrant. Add the diced potatoes and pour 15ml cooking wine along the side of the wok. Stir in tomato wedges and cook until softened.
local_fire_departmentMedium heatWatch out
Stir-fry onions first to release sweet aromatics, and pour cooking wine along the hot wok wall to reduce fishiness.
Pour the strained fish stock back into the wok. Cover with lid and simmer on low heat for 20 minutes (1200 seconds) until the potatoes completely soften and melt, creating a rich orange-red soup.
local_fire_departmentLow heatWatch out
Simmering on low heat for 20 minutes allows potato starches to dissolve completely, thickening the soup naturally.
Ladle the piping hot rich tomato potato fish soup into serving bowls and serve hot.
Watch out
The sea fish stock is naturally savory
taste first before deciding whether to add any salt
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